Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make 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 will be really delicious.
Cassava and Coconut Cake is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Cassava and Coconut Cake is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have cassava and coconut cake using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cassava and Coconut Cake:
- Take Cake
- Take 2 lb Grated Cassava
- Take 1 1/2 cup shredded Coconut
- Make ready 4 eggs
- Get 3 egg whites (reserving the yolks for the topping)
- Get 12 oz Can Evaporated Milk
- Make ready 14 oz Can Sweetend Condensed Milk (Reserving 1/3 for the topping)
- Take 13 oz Can Coconut Milk (reserving 1/3 of the can for the topping)
- Get 13 oz Cream Of Coconut (usually found in liquor store with the mixers) reserving 1/3 of the can for the topping
- Take Topping
- Take 3 egg yolks
- Make ready 1/3 can Coconut Milk
- Get 1/3 can Sweetend Condensed Milk
- Get 1/3 can Cream of Coconut
Steps to make Cassava and Coconut Cake:
- 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.
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