Cassava Cake

• 4 cups grated cassava – thawed and drain the juice
• 2 cups grated cocunut
• 2 eggs, well beaten
• 1 cup brown sugar
• 1 cup coconut milk
• 1 cup condensed milk
• 1/2 tsp salt
• 2 tbsp olive oil
• Grated cheese

Topping 1 (1st layer)

• 1/2cup brown sugar
• 1/4 cup condensed milk
• 1/2 coconut milk

Cook brown sugar, condensed milk and coconut milk in low medium heat. Stir until thick and pour over cassava cake and bake again.


Topping 2 (last layer)

• 2 tbsp plain flour
• 1/2 cup condensed milk

Blend flour and condensed milk in a pot. Stir over low medium heat until thick and pour over cassava cake and bake again.


Pre-heat the oven to 350F. Mix grated cassava and coconut. Add sugar, condensed milk, coconut milk, egg and mix well. You can use food processor or heavy duty blender to mix all the ingredients.

Spread olive oil in the baking pan. Pour the mixture. Bake for 45 minutes. Pour the topping 1 and bake for 10 more minutes. Pour the topping 2 and bake for 10 more minutes.

Serve with grated cheese on top.