Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cassava and coconut cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cassava and Coconut Cake is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Cassava and Coconut Cake is something which I’ve loved my entire life.

First, you combine the grated cassava, egg yolks, shredded coconut, coconut milk, and sweetened condensed milk in a bowl. You don't need an electric mixer here—a spatula or spoon work fine. (You. In home kitchen, you can make the recipe by mixing grated cassava, sugar, coconut milk, water, potato starch and salt until well combined.

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:

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

The first is making the cassava batter, and the second is preparing the topping. Combine the grated cassava, butter, milk, a portion of the cheese, sugar, eggs, and coconut milk in a mixing bowl. Cassava cake is a traditional Filipino snack cake made with grated cassava, coconut milk, and a layer of molten custard on top. The cake is typically gluten free, with a soft and slightly chewy crumb from the cassava.

Instructions to make Cassava and Coconut Cake:

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.

Its texure is very similar to that of Hawaiian butter mochi cake and other sweet rice flour -based desserts. It is made from grated cassava (Kamoteng Kahoy) mixed with coconut milk, eggs, butter and topped with a creamy milk mixture. The texture of the cake varies with the amount of liquid that is cooked with it. While the Cassava Mixture is being baked, prepare the Topping. In a bowl, Mix together Coconut Cream and Condensed Milk.

So that’s going to wrap it up with this special food cassava and coconut cake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!