Cassava Cake
Yield: 8 Servings

2 c cassavas, fresh or frozen; grated (16 oz)*
1 3/4 c coconut milk; diluted
2 tb low fat margarine; melted
2 eggs; beaten
2/3 c sugar or desired amount to taste
1/2 ts salt

Combine all ingredients thoroughly; and place in a shallow round or square cake pan. Bake at a preheated 350~ oven for about 1 hour and 15 minutes or until done. You may choose to serve this with or without topping. Set aside until cool before slicing into serving pieces.

Topping: Use coconut sport (macapuno) topping.
Spread desired amount on top of cake. Lightly brown top under broiler at 350 F for 3-4 minutes. Leave oven door slight open while broiling. Remove from oven and let cool. When firm, slice cassava cake into serving pieces. Serves 8-10.

*Cassava is also know as Yuca root (Not the same thing as Yucca).