Cassava Cake

Cassava cake is one of the most popular and enjoyed home made delicacies or Kakanin. Made from grated cassava (Kamoteng Kahoy), the root crop is mixed with coconut milk, eggs, butter and topped with a creamy milk mixture.

Ingredients:

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

Procedure:

1. Preheat oven to 350° f.
2. In large mixing bowl combine cake ingredients.
3. Mix well. Pour equally into two large greased rectangular pans.
4. Bake until top is no longer liquid (approximately 40 minutes to 1 hour).
5. Mix topping ingredients well and spread evenly on the two cakes.
6. Bake an additional 20 to 30 minutes. Cool cakes completely.
7. Slice each cake into 24 equal squares.