Step-by-Step Guide to Make Appetizing Cassava and Coconut Cake

Cassava and Coconut Cake Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Cassava and Coconut Cake” recipe we have found until now. This is gonna really delicious.

Ingredients of Cassava and Coconut Cake

1. Take of Cake.
2. You need 2 lb of Grated Cassava.
3. It’s 1 1/2 cup of shredded Coconut.
4. Prepare 4 of eggs.
5. Prepare 3 of egg whites (reserving the yolks for the topping).
6. It’s 12 oz of Can Evaporated Milk.
7. Prepare 14 oz of Can Sweetend Condensed Milk (Reserving 1/3 for the topping).
8. Prepare 13 oz of Can Coconut Milk (reserving 1/3 of the can for the topping).
9. It’s 13 oz of Cream Of Coconut (usually found in liquor store with the mixers) reserving 1/3 of the can for the topping.
10. Prepare of Topping.
11. Prepare 3 of egg yolks.
12. Prepare 1/3 can of Coconut Milk.
13. Take 1/3 can of Sweetend Condensed Milk.
14. You need 1/3 can of Cream of Coconut.

Cassava and Coconut Cake step by step

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..