- 4lbs cassava grated
- 2¼lbs brown sugar, half dark
/half light brown
- 2 dry coconuts blended to make fresh coconut milk
- 1 tbsp corn starch mix with ¼ cup water added to grated cassava
- 1½ tbsp vanilla flavour
- 1 rounded tsp cinnamon
- ½ tsp all spice
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp salt
- 1 stick of sweet cream butter
- 1 tbsp sweet cream butter
(Keep grated cassava in a
large mixing bowl)
- 13×9 inch baking pan
Pre-heat oven to 400F
Bring the coconut milk, vanilla, brown sugar, butter, salt and spices to the boil for about 20 mins.
Spices should be sifted into the coconut milk.
Reserve about 1 cup of the boiled liquid and then add the remaining boiled liquid to the grated cassava in the large bowl.
Add 1 tbsp butter to reserved liquid and bring to a quick boil and then turn off heat. Grease baking pan and pour cassava mixture into baking pan.
Bake for about 45 minutes, then reduce temperature to 350F and bake for 2½ hours.
After the first 45 minutes, baste the top of the cassava cake with the reserved boiled liquid and every ½ hour thereafter with a large spoon all over the cake, until finished.
Cake should be nicely browned on top when complete, fairly firm and slightly gooey on top.
Let cake cool completely before slicing.