Coconut & Cassava Cake
I am the ﬁrst to admit that I’m not a great baker, so when it comes to desserts I like foolproof. This gooey cake is great for guaranteeing your way to pudding success and I love the fact that it incorporates cassava. This is one for when you’re feeling indulgent, as it’s naughty as hell!
- Sunflower oil, for greasing
- 500g (1lb 2oz) cassava
- 4 eggs, separated
- 307g (10 1/2 oz) can condensed milk
- 400ml (14ﬂ oz) can coconut milk
- Half a 410g (14 1/2 oz) can evaporated milk
- 150g (5 1/2 oz) soft light brown sugar
- 75g (2 3/4 oz) desiccated coconut
Preheat oven to 160C (325F), Gas Mark 3. Grease two rectangular baking tins about 20x30 cm (8x12 in) and 2.5cm (1 in) deep.
Peel the cassava, rinse thoroughly in cold water to remove the starch and pat dry, then grate finely into a large mixing bowl.
Place 2 whole eggs and 2 egg whites in a bowl and beat together. Place the 2 egg yolks in a separate bowl.
For the topping, add one-third of the can of condensed milk and two-thirds of the can of coconut milk to the egg yolks and beat together well.
Add all the remaining ingredients (except the egg yolk mixture) to the cassava bowl and mix together well, making sure you add the remaining condensed milk and coconut milk from the cans. Pour the mixture into the greased tins and bake for 30–40 minutes or until there is no liquid on top.Remove the cakes from the oven and spread the topping mixture evenly over both cakes, then increase the oven temperature to 180C (350F), Gas Mark 4, and bake for a further 20–30 minutes until they start to brown a little and the liquid has disappeared.
Leave the cakes to cool completely in the tins before serving. They will keep in the fridge for up to 3 days.