Cassava Cake is a huge deal in the Cayman Islands. In the spirit of my recent "move" to Grand Cayman, I have teamed up with the award-winning, Chef Davis Knight ( Founder of DiabeticSAVVY) to bring you a diabetes-friendlier version of this Carribean staple! (Not sugarless, but less sugar than most!)
Cassava or Yuca Root (grated) - 2lbs
Half & half - 4oz
Full fat Coconut Milk - 1 can
Evaporated Milk - 12oz
Unsalted Butter - 3 tbsp
Condensed Milk - 1/2 can
Eggs - 2
Preheat oven to 350 degrees.
In a mixing bowl add grated cassava. Mix with eggs, sugar, evaporated milk, half can of condensed milk, coconut milk and melted butter until well blended.
In a baking pan, spread butter on bottom and sides.
Pour the mixture in and bake for approximately 1 hour.
Remove baked cake from oven. Pour remaining condensed milk.