Cassava Cake With Lanka (Jackfruit)

By á-6136

This Cassava Cake recipe is sure to be one of your favorite desserts. The best part of this Cassava Cake With Lanka dessert is the golden brown topping, you'll love it!

Ingredients

• CAKE:
• 2 cups grated cassava, 2 packets (454 grams per pack)
• 4 cups coconut milk
• 1 cup of caster sugar
• 1 1/2 ounces butter, melted (50 grams)
• 1 can of jackfruit in syrup
• TOPPING:
• 2 eggs
• 1 and half cans of condensed milk

Details

Adapted from acupcakeortwo.com

Preparation

Step 1

Preheat your oven to 392 degrees fahrenheit (200 C)

In a bowl, add the grated cassava, coconut milk and caster sugar. Stir until the mixture is combined. Make sure to break down all the cassava, as it tends to be a little lumpy.

Drain the jackfruit from the syrup and slice into thin strips. Add half of the drained jackfruit to the cassava mixture. Add the melted butter and stir.

Pour the cassava mix into a wide pyrex dish. Bake in the oven at 392 degrees fahrenheit (200 C) until the top starts to set (approximately 30 minutes).

TOPPING:

Beat the eggs using an electric mixer. Slowly add the condensed milk until combined.

Pour the topping over the top of the cassava cake and bake for a further 15 minutes or until the topping is a golden brown.