|Last of the Cassava Cake|
|Just Baked Cassava Cake|
2 (16 oz.) pkg. frozen grated cassava, thawed
1 (14 oz.) can coconut milk
1 (12 oz.) bottle sweetened shredded coconut (macapuno)
2 eggs, beaten
2 tsp. vanilla essence
- Preheat oven to 350°F.
- Grease a 19" x 13" oven-proof pan.
- Mix all ingredients until well combined and pour into prepared pan.
- Bake at 350°F for 1 hour until tester inserted in center comes out clean.
- Turn oven off but leave cake in oven until deep golden crust develops.