cassava cake

Desserts

Cassava Cake

The cake base is already gluten-free, so that part is easy. When cooking the cassava cake topping, use 1 tablespoon cornstarch or 2 teaspoons tapioca starch or arrowroot in place of the flour.

Ingredients

1 package (32 ounces) grated frozen yuca or cassava root, thawed
1 cup unsweetened shredded coconut, finely chopped
1 can (14 ounces) sweetened condensed milk, divided
1 can (12 ounces) evaporated milk, divided
1 can (13-1/2 ounces) coconut milk, divided
3 tablespoons sugar
4 large egg yolks, room temperature, divided
2 tablespoons whole milk
1 tablespoon all-purpose flour

Directions

Preheat oven to 375°. In a large bowl, combine cassava, coconut, 3/4 can sweetened condensed milk, 3/4 can evaporated milk, 3/4 can coconut milk, sugar and 2 egg yolks. Pour mixture into a greased 9-in square pan; bake until set, 50-60 minutes.
In a small bowl, whisk milk and flour until smooth. Whisk in remaining sweetened condensed milk, evaporated milk, coconut milk and egg yolks. Pour on top of baked cassava cake; bake another 15-25 minutes.
Change oven function to broiler. Keeping cake on middle rack, broil on high until top is golden brown, 2-3 minutes. Remove to a cooling rack; let cool for 20-30 minutes. Refrigerate leftovers.