2 lbs grated cassava 1 (14 ounce) can sweetened condensed milk
(Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Set aside 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Set aside 1/3 cup for Topping)
2/3 cup sugar 3 eggs, plus 3 egg whites
1 cup grated coconut
How to Cook:
- 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
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