Ingredients:
- 2 packs (16 oz) grated cassava (thawed if frozen)
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 3/4 cup sugar
- 1/4 cup butter, melted
- 1 cup macapuno (coconut sport), shredded
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup grated cheese (optional)
Directions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine grated cassava, sweetened condensed milk, coconut milk, evaporated milk, sugar, melted butter, beaten eggs, salt, and vanilla extract. Mix well.
- Pour the cassava mixture into the prepared baking dish.
- Bake in the preheated oven for 1 hour.
- Remove from the oven and spread shredded macapuno evenly on top of the cake.
- Return to the oven and bake for an additional 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- If using grated cheese, sprinkle it on top of the cake during the last 5 minutes of baking.
- Allow the cake to cool completely before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 35 minutes
Kcal: 310 kcal | Servings: 12 servings