It seemed that we were addicted to cassava nowadays, I just posted the cassava cake recipe last week and here I am again posting another version. Anyway, this recipe is almost similar, the only difference from the previous one is I added buko (young coconut) on it, I also omitted evaporated milk and replaced it with buko juice instead.
Ingredients:
300 gm grated cassava
1 cup shredded buko (young coconut)
½ buko juice
1 cup coconut milk cream
2/3 cup condensed milk
2 eggs, beaten
1/4 cup sugar
2 tbsp. melted butter
Toppings:
1/3 cup coconut milk cream
½ cup condensed milk
2 tbsp. butter
Grated cheddar cheese
Directions:
1. Preheat oven to 180 degrees C.
2. Combine all ingredients together in a bowl, mix well.
3. Pour in a buttered baking pan and bake for 30-40 minutes.
4. While baking, prepare the toppings. Combine coconut and condensed milk.
5. When the cake is fully cook, spread the number four mixture over it. Return to oven and bake for 15-20 minutes or until slightly brown.
6.Take out from oven, spread butter on top, then sprinkle with grated cheese. Let it cool before serving.
Filed under: Desserts
