Ingredients

The following ingredients have 11 Servings
  • 1 pack (16 oz) frozen, grated cassava (- thawed)
  • 1 cup desiccated coconut (- (optional))
  • 3/4 can (1 can is 14 oz) condensed milk
  • 3/4 can (1 can is 12.05 fl oz) evaporated milk
  • 3/4 can (1 can is 13.5 fl oz) coconut milk
  • 5 tablespoons sugar
  • 2 egg yolks
  • 1/4 can condensed milk
  • 1/4 can evaporated milk
  • 1/4 can coconut milk
  • 2 egg yolks
  • 1 tablespoon flour (- dissolved in 2 tablespoons milk)

Instruction

  • Grease pan or baking dish with butter and set aside.
  • In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
  • Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
  • After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until custard is cooked and turns golden.