Cassava and Coconut Cake
Cassava and Coconut Cake

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cassava and coconut cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cassava and Coconut Cake is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Cassava and Coconut Cake is something that I have loved my entire life.

  • A cake without flour and of course gluten-free, which makes it a different healthy and delicious dessert, do not miss this recipe. Cassava Coconut Cake- Easy yet Sumptuous Gluten free cake make with cassava and condensed and coconut milk. I first had cassava cake at a Pilipino party - the food was set up in buffet style with stacked up cake platters layered with amazingly desserts.

To get started with this recipe, we must first prepare a few ingredients. You can have cassava and coconut cake using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cassava and Coconut Cake:
  1. Make ready Cake
  2. Take 2 lb Grated Cassava
  3. Prepare 1 1/2 cup shredded Coconut
  4. Take 4 eggs
  5. Take 3 egg whites (reserving the yolks for the topping)
  6. Make ready 12 oz Can Evaporated Milk
  7. Prepare 14 oz Can Sweetend Condensed Milk (Reserving 1/3 for the topping)
  8. Make ready 13 oz Can Coconut Milk (reserving 1/3 of the can for the topping)
  9. Prepare 13 oz Cream Of Coconut (usually found in liquor store with the mixers) reserving 1/3 of the can for the topping
  10. Make ready Topping
  11. Take 3 egg yolks
  12. Prepare 1/3 can Coconut Milk
  13. Prepare 1/3 can Sweetend Condensed Milk
  14. Take 1/3 can Cream of Coconut

This recipe is laborious and takes a long time to make from start to finish. In the old days, this delicacy is hand made and everything is made from scratch. Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. Cassava Cake is a classic Filipino dessert made from grated cassava (manioc).

Steps to make Cassava and Coconut Cake:
  1. Preheat oven to 350°F
  2. Mix all cake ingredients together in a large bowl. REMEMBER TO RESERVE YOUR 3 EGG YOLKS AND YOUR TOPPING INGREDIENTS
  3. Pour mixed cake ingredients into 3 9inch round cake pans.
  4. Mix topping ingredients in a bowl and set aside.
  5. Bake Cakes at 350°F for about 30 minutes or just until the tops are firm
  6. Pull cakes out of the oven and pour topping mixture ontop of each cake.
  7. Put cakes back into 350°F oven for another 30 minutes until cakes have begun to turn a golden brown around the edges.
  8. Enjoy! Goes great with coffee.

Cassava is also known as kamoteng kahoy and balinghoy in the Philippines. Combine the grated cassava, butter, milk, a portion of the cheese, sugar, eggs, and coconut milk in a mixing bowl. In a Kitchen aid blender blend the cassava, sugar, salt, butter and blend with the paddle attachment. Add the eggs, milk, coconut milk, grated cheese and grated coconut and blend until smooth. Thick, fluffy cassava flour pancakes make a delicious gluten-free, paleo breakfast.

So that’s going to wrap it up with this special food cassava and coconut cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!