Cassava Cake

 

This is one cake that I can make everyday…it is so easy to make. One bowl cake mix and goes straight into the grease baking pan. One and half hours later and its DONE!! I also love this cake because I love coconut and you can taste the coconut in this cake. You can definitely ADJUST the sweetness on this cake. The macapuno coconut is VERY SWEET so you can definitely cut back on the white sugar that you add in this cake. You also have the condense milk that is sweet too. You can also add PANDAN EXTRACT to this cake to take it to the NEXT LEVEL!! That is what I am gonna try next time. You can make this cake ahead of time. It holds up very well. If you have a party and wanted to make something ahead of time…you can make this CAKE!!

INGREDIENT

2 packs FROZEN grated cassava (2 lbs)

1/2 stick UNSALTED MELTED BUTTER

1 can coconut milk (400 ml)

1 cup condensed milk

1/2 cup sugar

1 tablespoon vanilla extract or vanilla package

1 jar coconut shredded strings (macapuno) (12 oz)

1/2 cup tapioca flour

 

 

DIRECTION

1. Preheat oven to 350° F. Mix all the ingredients together.
2. Grease the baking pan.
3. Pour equally the cake mix into two  GREASED baking pans.  Either 8×8 or 9×9 baking pan.
4. Bake until top is firm, usually take about 1 1/2 hours. Once Cassava cake is done baking. Remove form oven. Let it cool completely before slicing and serve.