I love Cassava cake, but I’m NOT a real big fan of the ones made using Condensed milk. I’ve tweaked several recipes and finally came up with this one to suit MY taste. This is definitely “coconut heaven”. I hope you give it a try and let me know how you like it.
2 (16 oz.) bags frozen grated Cassava, thawed
2 (14 oz.) cans Coconut milk
1/2 – 3/4 cup Brown sugar, to your taste
1/2 cup Butter, melted
2 tsp. Vanilla extract
1/4 tsp. Salt
1 can Coconut milk
1 can Sweetened Condensed milk
1 pkg. YOUNG coconut, thawed, drained and chopped,
1 1/2 – 2 Tbsp. All-purpose flour
1/4 tsp. Salt
Preheat oven to 350 degrees. Butter a 9 x 13-inch baking dish and set aside. In a large mixing bowl, combine all the ingredients for the cassava cake. Mix this until well combined. Pour into the greased pan and bake for 30 minutes.
Meanwhile, prepare the topping by mixing all the topping ingredients in a bowl and set aside. Remove from the Cassava cake from the oven and slowly pour topping over top. Return back to oven and bake an additional 35 – 40 minutes. If the desired brownness isn’t achieved, you could set it under the broiler until the desired color is achieved, but watch carefully because it will burn fast.
Allow to cool completely before setting in the refrigerator. When ready to serve, cut into squares. ENJOY!!
*NOTE: Filling will be runny a bit after removing from the oven. Allow to cool off completely and then when place in refrigerator, it’ll set up more for easier slicing.
Variation: You can also add some “frozen” young coconut to the cake portion and then bake as instructed. I do not like using the Macapuno because it adds extra sweetness that I do not want.