-This recipe was provided to me by my friend Faith. I have changed the recipe to suit me. I also compared other recipes of this particular cake recipe and added additional ingredients that I thought might make it taste better.
- 1lb. grated cassava (aka yuka, tapioca, etc.)
- 1 can of coconut milk (14 oz.)
- 1 cup sugar
- 1 to 2 cups shredded unsweetened coconut
- 2 eggs
- 1 tsp salt
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1/2 cups raisins (I did not have this)
-Peel and then grate the cassava in bowl. (Make sure not to grate the woody part of the cassava). Squeeze grated cassava in cheese cloth or by hand, discard liquid.
-Preheat oven to 350
-In large bowl pour coconut milk over cassava. Add all other ingredients and mix thoroughly.
-Pour mixture into 9 inch well oiled cake pan. Dot with melted butter.
-Bake 70 minutes. The time may be less or more depending on elevation and other factors. The cake is done when the top is golden brown and it pulls away from side of pan.
-The cake is gooey when warm. Store in fridge.
***In the future I may change this recipe up a little more to add more flavor. Some ideas I have: add 1/2 cup brown sugar, 1/4 cup oat flour or maybe even whole oats, perhaps, 1/2 cup of chopped apples as well, etc.
Warning: Please do not attempt to eat the cassava raw, as cassava has naturally occurring cyanide. Cooking it removes the cyanide.