Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
559
Calories
17g
Protein
40g
Fat
35g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
| Cassava | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Cake
- 2 Lbs Grated Cassava
- 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
- 1 12 oz. Can Evaporated Milk
- 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
- 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
- 2/3 Cup Sugar
- 3 Eggs plus 3 Egg Whites
- 1 Cup Grated Coconut
- Topping
- 3 Egg Yokes
- 1/3 Cup Reserved Sweetened Condensed Milk
- 1/3 Cup Reserved Coconut Milk
- 1/3 Cup Reserved Coconut Cream
- =
Directions
1
Preheat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares
Recipe sourced from
fandom