Cassava Cake is one of Cayman’s most popular traditional desserts. Some other popular types of heavy cakes are Custard Top Cornbread, Macaroni Pudding and Corn Bread.
Ingredients
- 4 lbs Cassava, grated
- 2 lbs Dark brown sugar
- 2 cans Coconut milk (plus additional 3-4 cups of water)
- 2 tablespoons vanilla essence
- 1 tablespoon Salt
- 1⁄2 teaspoon nutmeg, grated
- 1 teaspoon All Spice
- 1 teaspoon Cinnamon
Directions
- Bring coconut milk to a boil. Add sugar, stirring until completely dissolved and continue to boil for about 45 minutes. Reserve 1/2 cup of the coconut milk/sugar mixture for later.
- Combine remaining ingredients in a large mixing bowl, stir until well blended. Add hot coconut milk mixture and stir well. Mixture should be of a thick liquid texture.
- Use 2 tablespoons of coconut milk mixture to grease 9” baking pan. Pour batter into prepared baking pan and bake at 350ºF (basting occasionally with reserved coconut milk mixture) for 2 1/2 to 3 hours or until knife inserted in centre comes out clean. Spread any remaining coconut milk mixture over top of cake. Place cake on top of stove to cool completely.