How to make Cassava Cake
1
Prepare the pan
Heat oven to 180°C (350°F). Grease and line a 23 × 33 cm baking pan.
2
Mix the cake
Combine cassava, coconut milk, condensed milk, half the evaporated milk, 2 eggs, sugar, butter, vanilla, and salt.
3
Bake
Pour into the pan and bake for 45–50 minutes until set.
4
Add the topping
Whisk remaining evaporated milk with 1 egg. Pour over the cake and add cheese if using.
5
Brown and cool
Bake 15–20 minutes more until golden. Cool completely before cutting into squares.
Maria’s tip: Drain thawed cassava well for a chewy cake that sets cleanly.
Food safety: Use commercially prepared cassava and bake thoroughly; raw cassava must never be eaten.