This cake is easy to make and a great cassava root recipe - especially for those adventurous cooks who want to try baking with cassava!
Find cassava root at African or Caribbean shops and markets.
For all the first time makers, let me tell you... the more cassava added, the thicker the cake. The less, it will be more softer and fluffy more custard like. 4 cups make a thick cake. 2 cups will make it really fluffy. When grating fresh cassava, one pound will yield about 1.5 cups and the grated product will have a mushy consistency. I added 1/2 cup of dried sweetened coconut flakes. It is better to add jarred macapuno strings, or fresh coconut. It is also better to reserve a couple tablespoons of condensed milk and coconut milk to add as a topping at the last 15 minutes of baking. Thanks so much for the formula my friend. Very delish. - 09 Sep 2011 (Review from Allrecipes US | Canada)
You have the ingredients wrong. You say 2 cups of cassava, but for that much liquid you need 4 cups. - 11 Dec 2010 (Review from Allrecipes US | Canada)
I use frozen grated cassava too, which can be found in many Asian stores. - 05 Mar 2010 (Review from Allrecipes US | Canada)