Cassava and Coconut Cake
Cassava and Coconut Cake

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cassava and coconut cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

  • A cake without flour and of course gluten-free, which makes it a different healthy and delicious dessert, do not miss this recipe. Cassava Coconut Cake- Easy yet Sumptuous Gluten free cake make with cassava and condensed and coconut milk. I first had cassava cake at a Pilipino party - the food was set up in buffet style with stacked up cake platters layered with amazingly desserts.

Cassava and Coconut Cake is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Cassava and Coconut Cake is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have cassava and coconut cake using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cassava and Coconut Cake:
  1. Take Cake
  2. Prepare 2 lb Grated Cassava
  3. Make ready 1 1/2 cup shredded Coconut
  4. Take 4 eggs
  5. Make ready 3 egg whites (reserving the yolks for the topping)
  6. Get 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. Get 13 oz Cream Of Coconut (usually found in liquor store with the mixers) reserving 1/3 of the can for the topping
  10. Prepare Topping
  11. Get 3 egg yolks
  12. Make ready 1/3 can Coconut Milk
  13. Make ready 1/3 can Sweetend Condensed Milk
  14. Take 1/3 can Cream of Coconut

This recipe is laborious and takes a long time to make from start to finish. In the old days, this delicacy is hand made and everything is made from scratch. Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. Cassava Cake is a classic Filipino dessert made from grated cassava (manioc).

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.

Cassava is also known as kamoteng kahoy and balinghoy in the Philippines. Combine the grated cassava, butter, milk, a portion of the cheese, sugar, eggs, and coconut milk in a mixing bowl. In a Kitchen aid blender blend the cassava, sugar, salt, butter and blend with the paddle attachment. Add the eggs, milk, coconut milk, grated cheese and grated coconut and blend until smooth. Thick, fluffy cassava flour pancakes make a delicious gluten-free, paleo breakfast.

So that’s going to wrap it up with this special food cassava and coconut cake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!