Cassava and Coconut Cake

Cassava and Coconut Cake.

You can cook Cassava and Coconut Cake using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Cassava and Coconut Cake

1. You need of Cake.
2. Prepare 2 lb of Grated Cassava.
3. You need 1 1/2 cup of shredded Coconut.
4. Prepare 4 of eggs.
5. You need 3 of egg whites (reserving the yolks for the topping).
6. It's 12 oz of Can Evaporated Milk.
7. Prepare 14 oz of Can Sweetend Condensed Milk (Reserving 1/3 for the topping).
8. You need 13 oz of Can Coconut Milk (reserving 1/3 of the can for the topping).
9. You need 13 oz of Cream Of Coconut (usually found in liquor store with the mixers) reserving 1/3 of the can for the topping.
10. Prepare of Topping.
11. You need 3 of egg yolks.
12. You need 1/3 can of Coconut Milk.
13. You need 1/3 can of Sweetend Condensed Milk.
14. It's 1/3 can of Cream of Coconut.

Cassava and Coconut Cake instructions

1. Preheat oven to 350°F.
2. Mix all cake ingredients together in a large bowl. REMEMBER TO RESERVE YOUR 3 EGG YOLKS AND YOUR TOPPING INGREDIENTS.
3. Pour mixed cake ingredients into 3 9inch round cake pans..
4. Mix topping ingredients in a bowl and set aside..
5. Bake Cakes at 350°F for about 30 minutes or just until the tops are firm.
6. Pull cakes out of the oven and pour topping mixture ontop of each cake..
7. Put cakes back into 350°F oven for another 30 minutes until cakes have begun to turn a golden brown around the edges..
8. Enjoy! Goes great with coffee..

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