This is our attempt at Cassava Cake, based on the Radical Chef’s Cassava Pudding.
Ok. Here’s one of our Culinary experiments. Our modified kasava cake was a success. Not so bad actually. It might be a little bit sweet for some people though. So you can try it. We’re thinking about cutting the macapuno balls and half a cup of the brown sugar. But it’s pretty good. So here’s the recipe for:
3c.(or 2lbs.)frozen, grated kasava or manioc root
1c. shredded frozen fresh young coconut
1 12 oz. jar of Macapuno Balls
1/3c. evaporated milk
1 14 oz. can unsweetened coconut milk
1/3c. whole milk
1/2c. white sugar
1c. light brown sugar
1tbsp. melted butter
Mix everything together, and bake in a buttered 9 X 13 inch pan for 2 hours at 325 degrees.