Cassava Cake (Gluten-Free)

Ingredients

• 4 cups Grated Cassava
• 1 can (13.5 oz) Coconut Milk
• 1 can (14 oz) Condensed Milk
• 1 can (12 oz) Evaporated Milk
• 2 Eggs
• 1/2 cup Sugar
• 1/4 cup Melted Butter
• 1 tsp Vanilla Extract

Instructions

1. 1Preheat your oven to 350°F (175°C). Use a small amount of the 1/4 cup of melted butter to thoroughly grease a 9x13 inch baking pan.
2. 2In a large bowl, combine the 4 cups of grated cassava, the remaining melted butter from the 1/4 cup, the 1 can (13.5 oz) of coconut milk, the 1 can (14 oz) of condensed milk, the 1 can (12 oz) of evaporated milk, the 2 eggs, the 1/2 cup of sugar, and the 1 tsp of vanilla extract. Mix all ingredients thoroughly until they are fully combined and the mixture is smooth.
3. 3Carefully pour the entire cassava mixture evenly into the prepared 9x13 inch baking pan.
4. 4Place the pan in the preheated oven and bake for 50 to 60 minutes. The cake is done when its top is golden brown and a toothpick inserted into the center comes out clean, without any wet batter attached.
5. 5Carefully remove the baking pan from the oven. Let the cassava cake cool completely in the pan on a wire rack before slicing and serving; this allows the cake to set properly and become firm.

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