2 lbsfrozen grated cassavathawed (If using fresh, see notes below)
2 and 1/2 cupscoconut milk
1.8ozgrated cheddar cheeseor lossely packed 3/4 cup
3tbspbuttersoftened and cut to small pieces (or 42.5 grams)
For the Topping
1/2cupall purpose flour
1 and 1/2cupscoconut milk
1/2 cupcondensed milk
Preheat oven to 350 F. Grease a 9.5 inch spring form pan with butter. Mix all the ingredients for the base in a large bowl, until the sugar is dissolved and everything is incorporated.
Pour mixture onto greased pan. Set it on top of a baking sheet that is lined with foil to catch any seepge. Bake at 350 for 1 hour or more, until the cake has set and there is no more liquid on top. Some brown spots might be present.
While the cake is baking, prepare the topping. In a bowl, combine flour and water and stir until smooth. Add the rest of the topping ingredients and mix well.
When the cake base is done, briefly remove it from the oven and pour the prepared topping gradually. Allow the liquid to be absorbed by the cake before pouring some more. Bake cake for another hour and 20 minutes or until the top has set and the color is golden. Some areas will be darker than the others.
Let cake cool completely in the pan. Loosen sides with a knife and remove cake from pan.
If using fresh cassava, weigh out 2 and 1/4 lbs fresh cassava, then peel and grate.Recipe adapted from Cassava Cake by Donovan Cooke from book World Class Cakes written by Roger Pizey.
Amount Per Serving (1 serving)
Calories 576Calories from Fat 243
% Daily Value*
Saturated Fat 22g138%
Vitamin A 230IU5%
Vitamin C 22.6mg27%
* Percent Daily Values are based on a 2000 calorie diet.