Cassava and Coconut Cake.
You can have Cassava and Coconut Cake using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Cassava and Coconut Cake
- Prepare of Cake.
- It’s 2 lb of Grated Cassava.
- Prepare 1 1/2 cup of shredded Coconut.
- You need 4 of eggs.
- Prepare 3 of egg whites (reserving the yolks for the topping).
- You need 12 oz of Can Evaporated Milk.
- It’s 14 oz of Can Sweetend Condensed Milk (Reserving 1/3 for the topping).
- It’s 13 oz of Can Coconut Milk (reserving 1/3 of the can for the topping).
- You need 13 oz of Cream Of Coconut (usually found in liquor store with the mixers) reserving 1/3 of the can for the topping.
- It’s of Topping.
- It’s 3 of egg yolks.
- You need 1/3 can of Coconut Milk.
- You need 1/3 can of Sweetend Condensed Milk.
- It’s 1/3 can of Cream of Coconut.
Cassava and Coconut Cake step by step
- Preheat oven to 350°F.
- Mix all cake ingredients together in a large bowl. REMEMBER TO RESERVE YOUR 3 EGG YOLKS AND YOUR TOPPING INGREDIENTS.
- Pour mixed cake ingredients into 3 9inch round cake pans..
- Mix topping ingredients in a bowl and set aside..
- Bake Cakes at 350°F for about 30 minutes or just until the tops are firm.
- Pull cakes out of the oven and pour topping mixture ontop of each cake..
- Put cakes back into 350°F oven for another 30 minutes until cakes have begun to turn a golden brown around the edges..
- Enjoy! Goes great with coffee..
