This cake is best served cold because it is primarily made from grated cassava.
Ingredients: 2 cups shredded and peeled cassava; 1 can of coconut milk (14 ounces); 1 can of sweetened condensed milk (14 ounces); 1 can of evaporated milk (12 ounces); 2 large, beaten eggs.
METHOD
In a bowl, thoroughly combine the eggs, condensed milk, evaporated milk, coconut milk, and grated cassava; pour into a baking dish of 2 quarts.
Bake for about one hour in a preheated oven until set.
Bake the cake for 2 to 3 minutes under the broiler until the top is browned. Before serving, let it cool completely for about one hour in the refrigerator.
