Cassava Cake
Ingredients
The cake
-
2
pounds
Frozen Cassava
-
1
can
condensed milk
-
1
can
coconut milk
-
1
can
evaporated milk
-
2
large
eggs
-
2
tablespoons
melted butter
-
2
teaspoons
vanilla extract
-
½ - 1
teaspoon
nutmeg (optional)
The custard topping
-
3
large
egg yolks
-
⅓
can
condensed milk
-
⅓
can
coconut milk
-
⅓
cup
evaporated milk
Instructions
- Thaw the cassava overnight or submerge in water until thawed.
- Squeeze out some water from the cassava and let it drip in a bowl.
- Preheat the oven to 350°F and lightly spray a 9x13 baking pan.
- In a large bowl, mix together the cassava, ⅔ can of condensed milk, ⅔ can of coconut milk, ⅔ can of evaporated milk, eggs, butter, vanilla extract, and nutmeg until fully combined.
- Pour the cassava mixture into the prepared baking pan and bake for 45 minutes to 1 hour until a toothpick comes out clean.
- For the custard topping, whisk together the egg yolks, remaining condensed milk, coconut milk, and evaporated milk.
- Carefully pour the custard over the baked cassava cake and return it to the oven for another 15 minutes or until the topping is set.
Nutrition Facts (estimated)
Servings
8 - 12 slices
Calories
78
Total fat
7g
Total carbohydrates
1g
Total protein
3g
Sodium
21mg
Cholesterol
110mg
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