CASSAVA CAKE

Cassava cake is common dessert and one of the festive treat in Philippines. Occasionally, I loved making this stuff especially on birthdays or holidays. Here are the things you needed:
· 2 lbs grated cassava (available in Asian Stores)
· 14 oz can coconut milk
· 13 oz can coconut cream
· 14 oz can sweetened condensed milk
· 12 oz can evaporated milk
· 1 cup grated coconut
· ¾ sugar
· 3 eggs
· 3 egg whites

For toppings:
· Sweetened condensed milk
· 3 egg yolks
· Vanilla and lemon flavoring to taste


HOW TO COOK?

1. Preheat oven to 325F.
2. In large bowl, combine the cake ingredients, reserving 1/3 of the condensed milk for topping. Mix well.
3. Pour equally into two large greased pans.
4. Bake until firm, about 30 minutes.
5. Mix topping ingredients and spread evenly on the two cakes.
6. Bake an additional 20 to 25 minutes.
7. Cool cakes completely and cut each cake into squares.

Cassava is also known as yucca. We named it balanghoy in our place. It is rich in calcium, phosphorus and vitamin C. Once boiled, especially if you put coconut milk and sugar, this root has a delicate flavor. You can also use this one to replace boiled potatoes in many dishes.

Try to cook cassava cake for your dessert and I assure you, you gonna like it. It is delicious and yummy!!!