Cassava Cake With Coconut Flakes Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.
• Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
• Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Steps:

• 1. Preheat Oven to 350 degrees Fahrenheit
• 2. In a large mixing bowl, cream butter and sugar.
• 3. Add one egg at a time and beat into mixture
• 4. Add grated cassava, condensed milk and vanilla extract and mix
• 5. Combine flour, baking powder, and salt to the cream mixture.
• 6. Alternate adding evaporated milk and coconut milk to ingredients. Beat on low speed just until combined.
• 7. Fold in the coconut flakes and cheese (optional) into mixture.
• 8. Pour into lightly greased cake pan and bake at 350 degrees Fahrenheit for 40 minutes or until golden brown.
• 9. Cool for ten minutes and cut into bite size squares and serve.

Steps:

• 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.

Steps:

• Preheat the oven to 350°F.
• To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
• Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
• Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
• Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
• Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.