Yes, This is a cake not a kuih. This is the 2nd time I make this cake. The 1st time when I introduces this cake to my church cell group members, many are surprised that cassava can also be used to make cake. The cake was finished within minutes. They wanted more !
Ingredients
300g well drained grated cassava (grate finely and squeezed dry)
130gm butter, room temperature
160gm caster sugar
3 large eggs
½ tsp vanilla extract
½ cup thick coconut milk or substitute with evaporated milk
140gm self-raising flour (or substitute with 140gm cake flour + ½ tablespoon baking powder)
1/4 tsp salt
1/3 cup of freshly grated coconut (optional)
Method
1. Greased and line a 8” or 9” square cake tin.
2. Beat butter and sugar till creamy and light.
3. Add in egg one at a time, well combine.
4. Add in vanilla extract, salt and coconut milk, combine well
5. Add in flour, grated cassava and grated coconut, fold well.
6. Pour into the baking pan and bake at 175ºC ( 155ºC fan oven) for 45-50 minutes until golden brown or until the skewer inserted into the center comes out clean.
7. Remove from oven and let it cool completely before cutting into it.
For more info please see also my website Cassava coconut cake
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