Monique’s Cassava Cake
Monique has shared her grandmother’s Cassava Cake recipe with us!
At Yum-o!, we believe in all things in moderation. Special treats like this Cassava Cake are to be eaten once in a while and only after you’ve been a good eater the rest of the time. That’s why it’s called a treat!
Note: Cassava (also called yuca) is a woody shrub native to South America and has an edible starchy root. The sweet cassavas can be eaten while the bitter kind must be cooked before eaten to remove toxins. Look for edible cassava where Latin American products are sold.
- 1 pound grated cassava or yuca
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup coconut milk
- 2/3 cup sugar
- 1 egg
- 1 cup grated coconut
- Shortening or cooking spray to grease pan
- Preheat oven to 325°F.
- In large mixing bowl, combine all ingredients and mix well.
- Pour into a large greased rectangular pan.
- Bake until top is no longer liquid, or golden brown (approximately 50 minutes).
- Cool cake completely.