This is the best Cassava Cake I've ever had. I've been making this cake for years and have perfected the recipe. It only consists of grated cassava, coconut milk, sweetened condensed milk, sugar, vanilla, salt, and butter. The cake is dense, chewy, coconutty, not too sweet and so addicting. 2 pckgs (32 oz or 4 cups) grated cassava, thawed 1 can (1 ¼ cup) sweetened condensed milk 1 ¼ cup coconut milk 2 tsp vanilla extract 1 ½ tbsp sugar 2 tbsp unsalted butter (melted) Pinch of salt Using a cheesecloth, squeeze as much of the liquid out of the grated cassava as possible. Place the cassava into a food processor. If there are any thick pieces of root stem, just discard them. Grind the cassava in the food processor for a couple of minutes. Stop and scrape down the side a few times. (this step ensures that the cake is dense and smooth) Preheat the oven to 375 In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, sugar, melted butter, salt, and vanilla until combined. Slowly whisk in the finely ground cassava. Just like adding flour to a cake batter, it's important to add in batches. The batter should be thick but fairly smooth. Grease a 9-inch baking pan, line the bottom with parchment paper. Pour the batter into the pan. Bake for 40 min. Then broil under 450 degrees for about 5 more min. Cool for about an hour. Store at room temp for up to 2 days or in the fridge and microwave before eating. NOTE: Every oven is different so yours might take longer or shorter to be done than mine. When you turn the oven on broiler to brown the top, make sure you keep an eye on it. It tends to burn quickly otherwise. Thanks for watching! :) I also have a blog where I share recipes that I experiment as well as tidbits about my college life! http://phuong-luu.blogspot.com/

• published: 22 Jun 2012
• views: 157382