Cassava Cake

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!)

Ingredients

• Cassava or Yuca Root (grated) - 2lbs

• Half & half - 4oz

• Full fat Coconut Milk - 1 can

• Evaporated Milk - 12oz

• Sugar Substitute (Truvia, Stevia or Monkfruit) - 1 cup

• Unsalted Butter - 3 tbsp

• Condensed Milk - 1/2 can

• Eggs - 2

Directions

1. Preheat oven to 350 degrees.

2. 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.

3. In a baking pan, spread butter on bottom and sides.

4. Pour the mixture in and bake for approximately 1 hour.

5. Remove baked cake from oven. Pour remaining condensed milk.

6. Enjoy!