September 24, 2009
CASSAVA CAKE INGREDIENTS:
2 lb grated cassava
14 oz sweetened condensed milk (Reserve 1/3 cup for Topping)
12 oz evaporated milk
14 oz coconut milk (Reserve 1/3 cup for Topping)
13 oz coconut cream (Reserve 1/3 cup for Topping)
2/3 c sugar
3 lg eggs, plus
3 lg egg whites
1 c grated coconut
3 lg egg yolks
Preheat oven to 325° F.
In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.