April ABC challenge: Cassava Cake

This month's Avid Bakers Challenge was for something ethnic.  I chose Filipino cassava (manioc) cake.  Cassava can be poisonous if not prepared correctly--- I believe it requires removing the core of the root.  I used prepared, frozen cassava.  (Truth be told, I bought this some time ago, not knowing what I'd use it for.  I chose this recipe because I had the cassava.)

The original recipe makes 2 "large" cakes; I cut the recipe in half and will have a lot of delicious leftover milk products.  Here's what I used:

1/2 of 14-ounce can sweetened condensed milk, divided
1/2 of 14-ounce can coconut milk, divided
1/2 of 13-ounce can coconut cream, divided (see note)
1/2 of 12-ounce can evaporated milk
3 eggs
1 pound grated cassava
1/2 cup grated coconut
1/3 cup sugar

Preheat oven to 325° F. Mix together 1/6 cup each of the sweetened condensed milk, the coconut milk, and the coconut cream; set aside.  Separate 2 of the eggs; set aside.  In large mixing bowl combine the remaining sweetened condensed milk, coconut milk, coconut cream, evaporated milk, 1 whole egg, the 2 egg whites, and half of one of the yolks; mix well.  Add the cassava, the coconut, and the sugar and mix to combine thoroughly.  Pour into a greased, rectangular pan.  Bake (on top shelf in bottom-heating oven) until top is no longer liquid, approximately 30-45 minutes.  Add the remaining 1½ yolks to the reserved coconut milk mixture and blend thoroughly.  Pour over the cake and return to the oven for an additional 20 to 30 minutes.  Cool completely before serving.  Refrigerate leftovers, but bring to room temperature before serving.

Note:  For a mildly sweet custard suitable for breakfast or a snack, use unsweetened coconut cream.  For a dessert custard, use sweetened coconut cream.  (If making the sweeter version, the recipe would benefit from a little salt.)

This wasn't at all what I was expecting--- mostly, I think, from having used unsweetened coconut cream---but it was still tasty.  It's really a baked custard rather than a cake, and the flavor is predominately coconut; I think the cassava is there just to make it firm so you can slice servings.  Directions were a little confusing, and vague regarding the pan size.  (The original recipe called for two "large" rectangular pans.)  I used a 10.5 x 8" pan, which was perfect.  It rose quite a lot while baking so I'm glad I had a high edge, but then it sank while it cooled.  I'm not sure if it was the pan size or the bottom-heating of my oven, but the top wasn't drying anywhere near the time given.  I finally moved the pan up to the top shelf; I think I baked it about 45 minutes before adding the topping, and then at least another 30 minutes.  I took it out while it still jiggled but a cake tester came out clean.

The topping didn't provide a distinct layer-- I think it was there so the yolks could create a more attractive color.  However the top 2/3 of the cake were quite firm, while the bottom third was more custardy, presumably just from the ingredients and how it baked (sort of like a magic custard pie.)  It tended to separate along this boundary.

Quite by chance, I found that a little grated orange zest---just a hint---would probably be a delicious addition to this recipe.  I added 1 tablespoon of Myers Rum to the topping.  That was good, but the flavor of the custard was so delicate that I think I'd prefer it without.  (I thought about adding vanilla, but didn't for the same reason.)

Conclusion:  I really liked this (it gets better the more bites you take), but I probably wouldn't make it again just as is.  It's a nice basic filling, though, that could be dressed up with a pie crust base and another layer of something--- maybe a tart orange curd.

Recipe:  Cassava cake by truebrit via Food.com
(Next time I'd like to try this one, which sounds more interesting.)