Cassava otherwise known as yuca, manioc, tapioca, garri, or kamoteng kahoy, is one of the most tenacious root crop in the world. It is capable of growing in the worst agricultural conditions, therefore, had become a farm staple in many developing countries in Africa, Southeast Asia, and the Americas. Generally regarded as a poor man’s crop, the cassava – in my opinion – rightly deserves a bit of the spotlight.
The Filipino, my fellow country men make a wonderfully chewy sweet cake known simply as cassava cake (consequently, it’s gluten-free). Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived.Being a popular dessert, different recipe versions are available for Cassava Cake. This recipe is my personal favorite.
Cassava Cake Mix:
2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut
6 Tbsp mild cheddar cheese (grated)
3 Egg Yokes
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream
4 tbsp mild cheddar cheese (grated)
Cassava Cake Cooking Instructions:
Preheat oven to 350° f.
In large mixing bowl combine cake ingredients.
Mix well. Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 40 minutes to 1 hour).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes. Cool cakes completely.
Slice each cake into 24 equal squares.