Cassava Coconut Cake by this bagogirl

---

Cassava Coconut Cake by this bagogirl
Ingredients
1 (2-pound) bag of grated cassava
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 (13.5-ounce) can coconut milk
¾ cup (150g) granulated sugar
¼ cup (113g) grated cheddar cheese
½ cup (35g) coconut flakes (optional)
2 large eggs, beaten
2 ounces (56g) unsalted butter, melted
½ teaspoon (1g) grated nutmeg
1 teaspoon vanilla extract
½ cup (35g) toasted coconut flakes (optional)
Instructions
Preheat your oven to 350°F (180°C). Grease and flour a 9"x13" baking dish, then set it aside.
In a large mixing bowl, combine the grated cassava, evaporated milk, coconut milk, and ⅔ of the condensed milk (reserve the remaining ⅓ for later). Stir until well blended.
Add the grated cheddar cheese, beaten eggs, melted butter, vanilla extract, ½ cup coconut flakes (if using), and grated nutmeg to the mixture. Mix thoroughly to combine all the ingredients.
Pour the mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for about 40 minutes.
After 40 minutes, remove the dish from the oven. Spread the reserved ⅓ can of condensed milk over the top of the cake, then sprinkle with toasted coconut flakes (if using). Return the dish to the oven and bake for an additional 5-10 minutes, or until the top is golden and set.
Once done, remove the cake from the oven and let it cool for about 10 minutes. Slice and serve. Enjoy!
(Source: Tropical recipiesCaribbean Cuisine and Recipes, Jan 8 2025)