Cassava cake

4 stars
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Time:   40 Minute(s) 

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Ingredients

  • 4 cups grated (or shredded) cassava
  • 1 can sweetened condensed milk (12 oz)
  • 1 can evaporated milk (12 oz)
  • 1 can coconut milk (14 oz)
  • 2 eggs (beaten)
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
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Chef Photos

Cassava cake – Philippines

This cake is traditionally served cold but I did enjoy it warm as well, as the blend of coconut milk, condensed milk and cassava was smoothest then.

Serves 4-6

Directions

1. Preheat an oven to 350 degrees F (175 degrees C)

2. Stir the cassava, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined;

3. Add the vanilla; pour into a buttered 9″x13″ baking dish.

4. Bake for 45mn, then remove and brush melted butter on top and bake for another 15-30 minutes until the edges are golden brown.

5. Most recipes recommend serving this cake cool, but I found it delicious hot, so it’s up to you.

 

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