Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, cassava and coconut cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Cassava and Coconut Cake is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Cassava and Coconut Cake is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Get Cake
- Prepare 2 lb Grated Cassava
- Prepare 1 1/2 cup shredded Coconut
- Get 4 eggs
- Make ready 3 egg whites (reserving the yolks for the topping)
- Prepare 12 oz Can Evaporated Milk
- Make ready 14 oz Can Sweetend Condensed Milk (Reserving 1/3 for the topping)
- Prepare 13 oz Can Coconut Milk (reserving 1/3 of the can for the topping)
- Prepare 13 oz Cream Of Coconut (usually found in liquor store with the mixers) reserving 1/3 of the can for the topping
- Prepare Topping
- Prepare 3 egg yolks
- Take 1/3 can Coconut Milk
- Make ready 1/3 can Sweetend Condensed Milk
- Make ready 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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