Cassava Cake (Filipino Style)

Name: Cassava Cake (Filipino Style)
Total time: 5400 s
Yield: 15 to 18 pieces
Cuisine: American
Ingredients: 1 package grated frozen casava (thawed); 2 egg yolk; 1 tsp vanilla extract; 1 stick melted butter; 1 bottle coconut macapuno strings; 1 can coconut milk; 1 can evaporated milk; 1/4 cup sugar; 1 tsp cinnamon (optional)

Sarah JingJing @iwinatlife

My step mother showed me this version of cassava cake and it is by far my favorite. My mom use to always tell me. "Never eat cassava raw!! Its poisonous." So make sure you don't eat that batter before its baked! I tweaked it by putting less sugar and adding a jar of coconut strings. Taste of childhood. Enjoy!

Sarah JingJing @iwinatlife

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Ingredients

1 hour 30 mins

15 to 18 pieces

1 packagegrated frozen casava (thawed)
2egg yolk
1 tspvanilla extract
1 stickmelted butter
1 bottlecoconut macapuno strings
1 cancoconut milk
1 canevaporated milk
1/4 cupsugar
1 tspcinnamon (optional)

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Steps

1 hour 30 mins

1

Preheat oven to 350 degrees
2

Grease a 9 by 13 pan
3

Combine all ingredients in a large bowl. Mix well.
4

Bake for 1 to 1 1/2 hours until top of cake turns golden brown. Note: If cake does not turn golden brown, then brown the top by broiling it for roughly 1-2 minutes or until it becomes golden at the end of the baking process or. Serve warm or at room temperature. Store leftovers in fridge.