Cassava cake recipe/Simple and so delicious.

Squeeze excess water from the frozen cassava using a muslin cloth.

Measure out 4 cups of grated cassava after squeezing out the water.

Add 1/4 cup sugar to the cassava.

Add 1/2 cup of carnation milk, shaking the can before pouring.

Add 1/2 cup coconut milk, saving a little for topping.

Add 1/4 can of condensed milk, saving some for topping.

Add 2 eggs and 1/2 tablespoon vanilla essence to the mixture.

Mix all ingredients until well combined.

Melt 4 tablespoons of unsalted butter and mix it into the batter.

Grease a 13 by 9 inch pan with oil.

Pour the batter into the greased pan.

Preheat the oven to 350 degrees Fahrenheit.

Bake the cassava cake for 45 minutes.

Prepare the topping by mixing the reserved coconut milk and condensed milk.

After baking, pour the topping mixture evenly over the cake.

Sprinkle shredded mozzarella and sharp cheddar cheese on top.

Return the cake to the oven for an additional 15 minutes until golden brown.

Equipment Needed

Allergens