Cassava and Coconut delight

Cassava Cake

Cake Ingredients:

2 lbs grated cassava

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) can evaporated milk

1 (14 ounce) can coconut milk

2/3 cup sugar

3 egg s

1 cup grated coconut (you can also use shredded coconut)

Directions:

Preheat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake for 55 minutes and additional 5 minutes under the broiler to brown the top. Cool cakes completely. Slice each cake into 24 equal squares.

             

Before we start for Cassava and grated coconut, coconut milk, and coconut cream you can find these ingredients at any local oriental supermarket. Since the cassava and grated coconut are frozen it is best to defrost them before you start making this recipe. So the night before or a couple of hours before set it out and let it defrost.

First you preheat your oven to 325 degrees.

Then in a large bowl you mix the ingredients. .

Place in a greased square baking dish, you could use a round baking dish if you don’t have a square one.

Place in the preheated oven at 325 degrees and bake for 55 minutes 

 Bake for additional 5 minutes under the broiler to brown the top.  To insure the cake is fully baked. Insert a tooth pick into the center of cake; if the tooth pick comes out clean then it is done.  Remove from oven and allow the cake to cool, and then slice into squares. This makes 24 squares. Please note I made have this recipe, normally this recipe makes two cakes.

Enjoy! I like to serve it with coffee or tea.

This recipe came about when I first tasted Cassava Cake with one of my college friends in California. Cassava cake is a Filipino dessert made with simple but rich flavors. So if you are looking for a sweetie but flavored dessert to go with a coconut theme, you should give this a try.   Before I tried this cake I was very skeptical because I did not like coconut mainly because of the hard texture and weird taste. However when I took a bite of this Cassava Cake, the texture of the coconut was hardly their and the combination of the cassava and coconut actually even outs and combines into something sweet but delicious. It crumbs in your mouth and the distinguish taste of coconut with the creamy texture of sweetened condense milk makes it melt in your mouth. From then on, I had created my own tradition of only making this recipe on holidays and special occasions and only when someone requests it. I serve this with tea or coffee, depending on which one prefers and for the kids I would serve it with milk because it is a very sweet dessert, one would like to have something to wash it down with. 
  
For those who do not have a sweet tooth, you can divide the sugar or just put in half of the sweetened condense milk, it would taste just as good but just not too sweet. I know because I have experiment with this recipe. My parent loves this cake but they often complain it is too sweet, so I had altered this recipe to fit their pallet. So fear no other, if you think this is too sweet just remember to cut down the sugar and sweetened condensed milk.