Cayman Cassava Cake
Dense, luscious spiced pudding cake simmered with sweet coconut caramel until irresistibly gooey.
Ingredients
900g fresh cassava, peeled and grated1kg
450g dark brown soft sugar500g
400ml tinned coconut milk400ml
¼ tsp ground nutmeg35g
½ tsp ground allspice35g
½ tsp ground cinnamon35g
Method
- Bring coconut milk to a boil. Add sugar, stirring until completely dissolved and continue to boil for about 45 minutes. Reserve ½ cup of the coconut milk/sugar mixture for later. Combine remaining ingredients in a large mixing bowl, stir until well blended. Add hot coconut milk mixture and stir well. Mixture should be of a thick liquid texture. Use 1 tablespoons of coconut milk mixture to grease baking pan. Pour batter into prepared baking pan and bake at 350°F (basting occasionally with reserved coconut milk mixture) for 2 to 3 hours or until knife inserted in centre comes out clean. Spread any remaining coconut milk mixture over top of cake. Place cake on top of stove to cool completely.
Cost to cook
10
serves 10 ·
Mostly estimated prices. Full-pack shop cost · about £5.16 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£5.64 est. · serves 10