If you can’t find fresh cassava, look for frozen cassava in Asian supermarkets. If it isn’t already grated, thaw completely, then use the grater attachment on a food processor for best results.
PREPARATION |
30 MINUTES, PLUS COOLING |
COOKING |
50 MINUTES |
SERVES |
8–10 (MAKES 15–16 SQUARES) |
Butter for greasing
1 kg (2 lb) grated fresh or frozen cassava, thawed if frozen
1 cup (230 g) superfine sugar
1/2 cup (60 g) grated mild Cheddar cheese
400 ml (14 fl oz) canned coconut milk
3/4 cup (180 ml) evaporated milk
1/2 cup (125 ml) sweetened condensed milk
2 eggs
60 g (2 oz) butter, melted
1 cup (230 g) firmly packed brown sugar
Fresh or toasted coconut shavings for garnish
Preheat oven to 180°C (350°F). Grease a 30 x 23 x 4.5-cm (13 x 9 x 2-in) baking pan.
Put cassava, sugar, and Cheddar in a large mixing bowl. Whisk together coconut milk, evaporated milk, condensed milk, and eggs in a separate bowl. Pour into the large mixing bowl, add melted butter, and stir until evenly combined. Pour mixture into prepared pan and smooth the surface.
Bake 45 minutes, until cake feels firm when gently touched in the center. Remove from oven and cool.
Meanwhile, put 1 cup (250 ml) water and the brown sugar in a small saucepan over low heat and stir until sugar dissolves. Increase heat to high and bring to a boil, then cook 4–5 minutes, or until thick and syrupy. Set aside to cool.
Pour the syrup over the cake and spread evenly over the top. Garnish with coconut shavings and cut into squares to serve.
TIP
To prepare coconut shavings, pierce the small “eyes” of a whole fresh coconut with a skewer. Reserve any coconut water that drains out for another use. Put coconut on a baking sheet and bake in an oven preheated to 200°C (400°F) 20 minutes. Cool slightly, then holding coconut upright in one hand, use a hammer to tap around the shell’s “equator,” or middle. It should crack apart neatly. Slide a nonserrated knife between flesh and shell to pry out large pieces of flesh. Shave with a vegetable peeler. To toast the shavings, spread on a baking sheet and bake in an oven preheated to 160°C (320°F) about 5 minutes—watching carefully—until golden.
EACH SERVING PROVIDES
708 calories, 9 g protein, 25 g fat (18 g saturated fat), 110 g carbohydrate (74 g sugars), 7 g fiber, 190 mg sodium