Cassava and Coconut Cake

• 2 lb Grated Cassava
• 1 1/2 cup shredded Coconut
• 4 eggs
• 3 egg whites (reserving the yolks for the topping)
• 12 oz Can Evaporated Milk
• 14 oz Can Sweetend Condensed Milk (Reserving 1/3 for the topping)
• 13 oz Can Coconut Milk (reserving 1/3 of the can for the topping)
• 13 oz Cream Of Coconut (usually found in liquor store with the mixers) reserving 1/3 of the can for the topping
• 3 egg yolks
• 1/3 can Coconut Milk
• 1/3 can Sweetend Condensed Milk
• 1/3 can Cream of Coconut

1. Preheat oven to 350F
2. Mix all cake ingredients together in a large bowl.
3. REMEMBER TO RESERVE YOUR 3 EGG YOLKS AND YOUR TOPPING INGREDIENTS
4. Pour mixed cake ingredients into 3 9inch round cake pans.
5. Mix topping ingredients in a bowl and set aside.
6. Bake Cakes at 350F for about 30 minutes or just until the tops are firm
7. Pull cakes out of the oven and pour topping mixture ontop of each cake.
8. Put cakes back into 350F oven for another 30 minutes until cakes have begun to turn a golden brown around the edges.
9. Enjoy!
10. Goes great with coffee.

cassava, shredded coconut, eggs, egg whites, milk, milk, coconut milk, cream of coconut, egg yolks, coconut milk, milk, cream of coconut

Taken from cookpad.com/us/recipes/347588-cassava-and-coconut-cake (may not work)