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Ingredients: 2 lbs grated cassava
1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
2/3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut
Procedure:
Preheat oven to 325° f.
In large mixing bowl combine cake ingredients.
Mix well.
Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes.
Cool cakes completely.
Slice each cake into 24 equal squares. 24 equal squares
2 hours 1 hr prep
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