Cassava Coconut Cake
Ingredients
-
2
pounds
grated cassava
-
12
ounces
evaporated milk
-
14
ounces
condensed milk
-
13.5
ounces
coconut milk
-
¾
cup
granulated sugar
-
¼
cup
grated cheddar cheese
-
½
cup
coconut flakes (optional)
-
2
large
eggs (beaten)
-
2
ounces
unsalted butter (melted)
-
½
teaspoon
grated nutmeg
-
1
teaspoon
vanilla extract
-
½
cup
toasted coconut flakes (optional)
Instructions
- Preheat the oven to 350℉ (180℃) and grease a 9x13 baking dish.
- In a large bowl, blend the grated cassava, evaporated milk, coconut milk, and ⅔ of the condensed milk.
- Add the cheddar cheese, eggs, melted butter, vanilla extract, ½ cup of coconut flakes, and nutmeg, then mix well.
- Pour the mixture into the prepared baking dish and bake for about 40 minutes.
- Remove from the oven and spread the remaining condensed milk on top, followed by the toasted coconut flakes, then bake for an additional 5-10 minutes.
- Let the cake cool for about 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
384
Total fat
29g
Total carbohydrates
30g
Total protein
5g
Sodium
78mg
Cholesterol
69mg
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