Yield: 8 Servings
|2 cups||Cassava, fresh or frozen; grated (16 oz)|
|1¾ cup||Coconut milk; diluted|
|2 eaches||Tb Low fat margarine; melted|
|2 eaches||Eggs; beaten|
|⅔ cup||Sugar or desired amount to taste|
|Combine all ingredients thoroughly and place in a|
YIELD: 10 SERVINGS
shallow round or square cake pan. Bake at a preheated 350~ oven for about 1 hour and 15 minutes or until done. You may choose to serve this with or without topping. Set aside until cool before slicing into serving pieces. Topping: Use coconut sport (macapuno) topping.
Spread desired amount on top of cake. Lightly brown top under broiler at 350~ for 3-4 minutes. Leave oven door slight open while broiling.
Remove from oven and let cool. When firm, slice cassava cake into serving pieces. Serves 8-10. *Cassava is also know as Yucca root.