2 lbs grated cassava
1 (14 ounces) can sweeten condensed milk (Reserve 1/3 cup for Topping)
1 (12 ounces) can evaporate milk
1 (14 ounces) can coconut milk (reserve 1/3 cup for Topping)
1 (13 ounces) can coconut cream (Reserve 1/3 cup for Topping)
2⁄3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut
3 egg yolks
Preheat oven to 325° f.
In large mixing bowl combine cake ingredients. Mix well.
Pour equally into two large greased rectangular pans.
Bake until the top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes. Cool cakes completely.
Slice each cake into 24 equal squares and serve.
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