The BEST Cassava Cake Recipe

I had intended to go on a few months hiatus after the birth of my son.  But lo and behold ~ before I knew it, the "months" extended to years. (Can't believe he's turning THREE in a few months!).  This doesn't mean that I stopped cooking.  But instead of blogging my recipes, I just found storing them on my BB easier and much more convenient. 

Anyway, for my first entry in ages, I'm sharing my Cassava Cake recipe.  This is such an easy dessert to make and tastes sooo moist and delectable.  I guarantee: you'll never look at another Cassava Cake recipe again  (I haven't). 

INGREDIENTS:

1 cup granulated sugar

2 large eggs (room temp.)

1 tsp. pure vanilla extract

1 (13.5 oz.) can coconut milk

3/4 stick unsalted butter, softened

1 (14 oz.) can sweetened condensed milk

2 packs (16 oz./1 lb. each) frozen grated cassava, thawed

1 (12 oz.) bottle coconut sport strings (macapuno) in syrup

Preheat oven to 350 degrees.  Pour 1/4 can of condensed milk in a small bowl.  Mix it with 1/4 bottle of coconut sport strings.  Set aside.

Combine all the the remaining ingredients.  Mix well.  Pour in a half sheet baking pan or into a regular 8 x 10 foil baking pan.  Bake uncovered for an hour. 

Spread contents of the small bowl (coconut/milk) evenly over the top of the cassava and bake for an additional 20 - 30 minutes,  or until bubbly and golden brown. 

Serve warm.