Cassava Cake

This is a classic Filipino dessert enjoyed year round.  Most of the ingredients can be found in an oriental store near you.  I have found the most difficult ingredient to find is usually the coconut cream.  If you can't find it, don't worry.  Simply use another can of coconut milk in it's place.  Also it is easier to just buy the cassava already grated.  It should be in the freezer section.  You could cut the recipe in half but then you are left with 1/2 a can of everything.  Or try making one thick cake.  You'll have to cook much longer though. Careful, I'm not sure if it will all fit in one pan.  I hope you enjoy it!

Ingredients:

Cake:

• 2 Lbs Grated Cassava
• 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
• 1 12 oz. Can Evaporated Milk
• 1 13-15 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
• 1 13-15 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
• 2/3 Cup Sugar
• 3 Eggs plus 3 Egg Whites
• 1 Cup Grated Coconut

Frosting:

• 3 Egg Yolks
• 1/3 Cup Reserved Sweetened Condensed Milk
• 1/3 Cup Reserved Coconut Milk
• 1/3 Cup Reserved Coconut Cream

Directions:

Preheat oven to 325° 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 30 minutes).  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.

Special Note:

While baking bubbles may develop as the bottom of the cake solidifies before the rest of the cake. Using a two pronged fork, break up the bubbles as they form allowing some of the still uncooked batter to flow into the hole. This isn't necessary, but it will prevent having thin spots in the cake when as the cake cools and the bubbles flatten out.