How to Make Super Quick Homemade Cassava and Coconut Cake

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The ingredients needed to make Cassava and Coconut Cake:

1. Take Cake
2. Take 2 lb Grated Cassava
3. Take 1 1/2 cup shredded Coconut
4. Make ready 4 eggs
5. Get 3 egg whites (reserving the yolks for the topping)
6. Get 12 oz Can Evaporated Milk
7. Make ready 14 oz Can Sweetend Condensed Milk (Reserving 1/3 for the topping)
8. Take 13 oz Can Coconut Milk (reserving 1/3 of the can for the topping)
9. Get 13 oz Cream Of Coconut (usually found in liquor store with the mixers) reserving 1/3 of the can for the topping
10. Take Topping
11. Take 3 egg yolks
12. Make ready 1/3 can Coconut Milk
13. Get 1/3 can Sweetend Condensed Milk
14. Get 1/3 can Cream of Coconut

Steps to make Cassava and Coconut Cake:

1. Preheat oven to 350°F
2. Mix all cake ingredients together in a large bowl. REMEMBER TO RESERVE YOUR 3 EGG YOLKS AND YOUR TOPPING INGREDIENTS
3. Pour mixed cake ingredients into 3 9inch round cake pans.
4. Mix topping ingredients in a bowl and set aside.
5. Bake Cakes at 350°F for about 30 minutes or just until the tops are firm
6. Pull cakes out of the oven and pour topping mixture ontop of each cake.
7. Put cakes back into 350°F oven for another 30 minutes until cakes have begun to turn a golden brown around the edges.
8. Enjoy! Goes great with coffee.

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