The Best Cassava Cake/ Yuca, Manioc

This Cassava cake recipe is a perfect dessert for any occasion. In this recipe I used coconut cream, coconut Macapuno strings and coconut oil for coating that makes this recipe so special. The sweetness is just right and it is best to eat with hot coffee, tea or cocoa. Try my recipe down below!
Cassava Cake
Ingredients:
1- 28 oz frozen Cassava
1- 19 oz can coconut cream (Mae Ploy)
1- 14 oz sweetened condensed milk
1 jar coconut macapuno strings in syrup
¼ cup sugar
½ cup shredded cheddar cheese
½ tsp salt
1 tbsp coconut oil for coating of baking pan
Cassava mixture:
frozen cassava
¼ cup sugar
½ tsp salt
½ can of coconut cream
½ can of condensed milk
½ jar coconut macapuno strings in syrup
¼ cup cheddar cheese
For Toppings:
½ can of coconut cream
½ can of condensed milk
½ jar coconut macapuno strings in syrup
¼ cup cheddar cheese
Instructions:
*Pour defrosted cassava into a bowl, then add ¼ cup sugar, ½ tsp salt.
*Add ½ can of coconut cream,½ can of condensed milk and ½ jar of coconut Macapuno strings
*Add shredded cheddar cheese and mix well
*Coat the baking pan with 1 tbsp of coconut oil
*Pour the mixture into the baking pan and spread evenly
*Bake at 350 F for 1 hour
*In a pot add ½ can of coconut cream, ½ can of condensed milk and ½ jar of coconut Macapuno strings in syrup
*Let it boil and stir constantly
*Then, add ¼ cup of shredded cheddar cheese and set aside
*After one hour of baking, spread the topping mixture on top evenly. Bake for another ½ hour.
*Broil on high for 3-5 minutes
*Enjoy!
Notes:
*Leave the cassava in the fridge for a couple of days to thaw or submerge the cassava pack in a large bowl of water until the cassava has thawed.
*You can use a little bit of coconut oil for coating the pan, I used 1 tbsp of coconut oil for more coconut aroma
*Broiling can quickly burn food so, keep a close eye on it and stand nearby
*Never consume cassava raw
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/ @tasteofnengskitchen

[@CalgraciaExplorer]

Looks yummy!❤❤