Cassava cake is one of the Filipino delicacies or “kakanin”, it can be soft and chewy or firm. It is easy to make and the ingredients are easy to find especially if you have cassava planted in your garden.
4 cups grated fresh cassava
1 tin – approx 400 mls – coconut cream
1 teaspoon vanilla extract
½ cup sugar (I use coconut palm sugar or rapadura sugar)
½ cup desiccated coconut
Extra desiccated coconut or Coconut Crunch (Banaban brand from Health Food Stores)
Mix all ingredients, except extra coconut, together in a large bowl and pour into a baking paper lined lamington tray.
Sprinkle extra desiccated coconut/coconut crunch over the top to lightly cover completely. Bake in oven @ 180 degrees for 30-45 minutes then turn the heat down and bake for a further 15 minutes. Insert a skewer in centre of cake to test if cooked through. The cake will continue to set and firm up overnight in the fridge.