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Recipes > Cassava Cake with Raisins
Guyanese and Trinidadian Recipes

Cassava Cake with Raisins

Ingredients

1 can (13.5 fl. oz.) coconut milk
1½ pounds grated cassava
2 eggs
1 cup sugar (granulated sugar or golden brown sugar)
¼ tablespoon salt
¼ cup raisins (can be substituted with rum raisins)
2 tbsp cream

Preparation

  • Preheat oven to 350°F.
  • Beat the eggs until they turn a pale yellow color. Add sugar and salt. Keep beating until the mixture is smooth.
  • Combine the grated cassava, the egg mixture, raisins, and the coconut milk in a bowl. Mix well.
  • Pour this batter into a round, non-stick 9 inch cake pan (or 9x13 inch cake pan) and bake for 1 hour.
  • Brush the top of the cake with the coconut cream and bake another 10 minutes.
  • The top of the cake should be a nice golden brown color. If it is not, place cake pan under broiler for a minute or so.
  • Let the cake cool and serve at the room temperature.
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