385281_10151260500477055_1093774580_n - CopyA lot of people are looking for gluton free desserts. Well, my mom has been baking Cassava Cake with Macapuno Topping, a “gluton-free” dessert even before “gluton-free” was popular. This dessert is made with fresh cassava root (yucca). No flour is used. My mom used to make this cake with no topping. But, I think it tastes best with the custard-like macapuno topping. For best results, keep an eye on the cake while it bakes. Every oven’s temperture is different. Check the cake to make sure it doesn’t burn. Also, when the cassava is done, set aside the cake at room temperature until the topping is set and the cake is completely cool.

2 14 oz. packages of grated cassava
1/2 can condensed milk
1 1/2 can coconut milk
1 can evaporated milk
1/2 bottle coconut sport (macapuno)
2 eggs
1 cup sugar
1/2 brown sugar
1 teaspoon Vanilla
1/4 cup butter
Pinch of salt

1/2 Can coconut milk
1/2 Can Condensed milk
1/2 bottle coconut sport (macapuno)
2 Eggs

Preheat oven to 325 degrees. In a large bowl, combine the grated cassava, evaporated milk, condensed milk, sugar, coconut milk, coconut sport, salt, vanilla and butter. Beat eggs and add into the mixture, mix thoroughly until even in consistency. Pour equally into 13×9″ pan. Bake in a preheated oven for 30-50 minutes or until top is golden brown. While cake is baking, prepare topping. Mix together coconut milk, condensed milk and coconut sport. After the cake has been baking for at least 30 minutes and golden brown, pour and spread the toppings evenly on cake. Bake the cake for another 20 to 30 minutes until the top is golden brown.