Baked Cassava Cake Recipe
Ingredients:
- 2 lbs (900g) grated cassava (fresh or frozen, thawed)
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 1 cup sugar (adjust to taste)
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Pinch of salt
Optional Topping:
- 1/2 cup condensed milk
- 1/2 cup coconut cream or thick coconut milk
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or round cake pan.
- In a large bowl, combine grated cassava, condensed milk, coconut milk, evaporated milk, sugar, eggs, melted butter, vanilla, and salt. Mix until smooth.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for about 1 hour or until the top is golden brown and a toothpick inserted comes out clean.
- (Optional) For a richer top layer, combine the optional topping ingredients, pour over the cake after 45 minutes of baking, then return to the oven and bake until set and golden.
- Cool before slicing. Enjoy warm or chilled.