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!

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 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
• 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
• 2/3 Cup Sugar
• 3 Eggs plus 3 Egg Whites
• 1 Cup Grated Coconut

Topping

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.