•INGREDIENTS:
1 kg (2.2 lbs) of grated cassava (also called yuca or manioc)
200 ml (¾ cup) coconut milk
200 ml (¾ cup) milk
3 large eggs
2 cups sugar
100 g (½ cup) butter, melted
1 cup shredded coconut (optional)
A pinch of salt
Caramelized Topping (optional):
1 cup shredded coconut
1 cup sugar
½ cup water
•INSTRUCTIONS:
1. Prepare the cassava: If you’re using fresh cassava, peel and grate it finely. You can use frozen grated cassava as a quicker alternative.
2. Mix the ingredients: In a large bowl, combine the grated cassava, sugar, coconut milk, milk, melted butter, and a pinch of salt. Stir until everything is well combined.
3. Add the eggs: Beat the eggs lightly in a separate bowl and then add them to the cassava mixture. Mix well to incorporate everything together.
4. Optional coconut addition: If you like coconut, stir in the shredded coconut for extra flavor and texture.
5. Bake the cake: Preheat your oven to 180°C (350°F). Grease a 9×13 inch (or similar size) baking dish with butter or oil, and pour in the mixture. Bake for about 45–60 minutes, or until the cake is set and golden brown on top.
6. Caramelized coconut topping (optional): If you want to add the caramelized coconut topping like in the image, you can make it while the cake is baking:
In a saucepan, combine 1 cup of sugar and ½ cup of water.
Cook over medium heat, stirring until the sugar dissolves and starts to turn golden.
Add the shredded coconut and stir until it becomes caramelized.
Pour the mixture over the cake right after it’s done baking, spreading it evenly.
7. Cool and serve: Let the cake cool completely before slicing and serving. It can be served war
