A shared recipe of CASSAVA CAKE by my friend. I just revised a bit, instead of sugar as sweetener I used the condensed milk and also instead of fresh milk I used coco milk.
400 Gram (1 Can)
1 Cup (16 tbs) (Thinly Sliced / Grated)
In a medium-sized bowl mix grated cassava, half of the content of condensed milk can, pineapple juice, cocomilk and eggs, Preheat oven at 200°C and bake cassava mixture for 40min or until cassava is cooked, spread on the surface the remaining condensed milk or, as an option, cover surface with a layer of cheese and top with condensed milk, return cassava cake in the oven and cook until surface is golden. Chill in refrigerator for several hours before to serve.
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Take a look at this classis cassava cake recipe, with a little twist. The chef here showcases some simple suggestions to make a scrumptious cake combined with cocomilk, cassava and cheese. A perfect dessert for any occasion and those little guests are sure to remember it for long.