Coconut Cassava Cake

When the sugar in the macapuno strings (young coconut) begin to burn in the broiler, the top of this cake becomes sticky and caramelized—the best part.

Ingredients

  • 1 can or 13.5 ounces of coconut milk 

  • 1/2 can or about 7 ounces of sweetened condensed milk

  • 16 ounces of grated frozen cassava, thawed

  • 1 egg

  • 1 cup of sweet rice flour

  • 1/3 cup of sweet macapuno strings

  • Banana leaves to line the pan
    Substitute(s): parchment paper + butter to grease the pan

Preparation

  1. Preheat oven to 375 degrees.

  2. In a large bowl, mix together coconut milk, sweetened condensed milk, cassava, egg, and rice flour.

  3. Line a 8-10 inch tart/pie pan or 8x8 cake pan with banana leaves or greased parchment paper.

  4. Pour batter inside of the pan. Scatter macapuno strings on top of the batter.

  5. Bake for 60-70 minutes or until the top of the cake is golden brown. Broil for 10 minutes or until bits of the top and edges are dark and caramelized. Let cool before slicing.

Abby