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Cassava Cake - The World's Food

The World's Food

Yield: 15

Time: 3 hours

A modern, easy and delicious coconut spice cake from Cayman Islands in the Caribbean

13.5 oz (1 can) coconut milk

13.5 oz water

16 oz (1 lb) dark brown sugar

4 oz (1 stick) butter

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

1/8 teaspoon salt

2 teaspoons vanilla extract

2 1/2 cups cassava granules (di’Royals brand gari from Ghana)

3 cups water

Step 1
In a saucepan, add coconut milk, water, brown sugar, butter, cinnamon, allspice, nutmeg and salt

Step 2
Bring to a boil, then reduce heat and simmer until volume is reduced by half

Step 3
Add vanilla and whisk

Step 4
Save 1 cup of this sweet coconut mixture to use later as a glaze

Step 5
In a separate bowl, add cassava granules to water and mix thoroughly

Step 6
Rest 15 minutes so the cassava absorbs the water. It should have a thick paste consistency

Step 7
Add this cassava paste to the sweet coconut mixture in the saucepan and mix thoroughly

Step 8
Pour mixture into a buttered and floured 9x13 inch casserole dish (it should be 1 inch thick)

Step 9
Bake at 400 F for 30 minutes, then at 350 F for 10 minutes

Step 10
Remove from oven and pour the reserved glaze over the top, then place back into the oven

Step 11
Bake an additional 10 minutes at 350 F

Step 12
Cool briefly at room temperature, then chill in the refrigerator prior to serving

Comments:

This is my variation of the following recipe: https://www.youtube.com/watch?v=LmkVzhC2Vp0