The Cassava Cake Recipe

I used to buy cassava cake as a snack when I was in elementary, high school and college and I have not eaten this type of dessert since I live now here in the States and it is hard to find a grated cassava but I can buy a cassava here in the States but it seems took a long time to grate it. Even though it took for a while, it will be taste good. It is one of my favorite desserts. When my husband and I will be in Philippines, I am going to buy tasty Filipino desserts and I am sure I will eat like a greedy person as I miss eating Filipino delicious dessert and speaking of it makes me drool right now (ha-ha). If you are looking a recipe of this cassava cake, do not hesitate to follow the instructions below. Have fun and enjoy!

• This is a classic Filipino dessert enjoyed year round. Most of the ingredients can be found in an oriental store near you. I have found the most difficult ingredient to find is usually the coconut cream. If you can't find it don't worry. Simply use another can of coconut milk in it's place. Also it is easier to just buy the cassava already grated. It should be in the freezer section. You could cut the recipe in half but then you are left with 1/2 a can of everything. Or try making one thick cake. You'll have to cook much longer though. Careful, I'm not sure if it will all fit in one pan. I hope you enjoy it!

Ingredients
Cake
• 2 Lbs Grated Cassava
• 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
• 1 12 oz. Can Evaporated Milk
• 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
• 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
• 2/3 Cup Sugar
• 3 Eggs plus 3 Egg Whites
• 1 Cup Grated Coconut
Topping

• 3 Egg Yokes
• 1/3 Cup Reserved Sweetened Condensed Milk
• 1/3 Cup Reserved Coconut Milk
• 1/3 Cup Reserved Coconut Cream
Directions
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.

credits: asiarecipe site