Cassava Cake

We enjoyed this flavourful, textured cassava cake that is sticky and slightly chewy. 

1 cup coconut milk (1/2 can or 200ml)

1 cup condensed milk to taste (1/2 can or 200ml)

1 lb package of frozen cassava 

1 egg

pinch of salt

Thaw and drain all the liquid from the cassava before mixing it with the ingredients. Shake the coconut milk container well before using 1/2 the can. Whisk the egg and mix all the ingredients together. 

Pour into a 8" circular tin baking pan lined with a banana leaf and bake for 55 minutes to 1 hour at 350F preheated oven until a skewer inserted in the center comes out clean. Serve warm or at room temperature.

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