by Anne Carter
New Recipe
Course: Dessert Cuisine: Filipino Prep Time:10 minutes Cook Time:1hour 30minutes Total Time:1hour 40minutes Calories: 182kcal Author: Anne Carter
– Mixing Bowls – Whisk – Baking Pan – Knife – Grater
– 1 pack (16 oz) frozen, grated cassava - thawed – 1 cup desiccated coconut - (optional) – ¾ can (1 can is 14 oz) condensed milk – ¾ can (1 can is 12.05 fl oz) evaporated milk – ¾ can (1 can is 13.5 fl oz) coconut milk – 5 tablespoons sugar – 2 egg yolks
FOR THE CUSTARD TOPPING – ¼ can condensed milk – ¼ can coconut milk – 2 egg yolks – 1 tablespoon flour - dissolved in 2 tablespoons milk – ¼ can evaporated milk
1. Grease a pan or baking dish with butter. This will help the cake not stick to the pan. 2. Take a big bowl (the deeper, the better). Put all the cassava cake ingredients in the bowl. 3. Mix everything really well until the sugar is all dissolved and everything looks nice and combined.
4. Pour the mixture into the greased pan. Heat your oven to 375°F/180°C. 5. Bake the cake in the oven for 45 minutes to 1 hour. You'll know it's done when it looks golden and feels firm when touched
6. While the cake is baking, get another bowl. Mix up all the custard ingredients in that bowl. Give it a good mix until everything is smooth. 7. Once the cassava cake is done baking, take it out of the oven. Pour the custard mixture evenly on top of the cake.