MINI CASSAVA CAKES

MINI CASSAVA CAKES

Prep time: 10 minutes
Cooking time: 30 minutes baking plus 2 minutes broiling
Yields: 16 mini cakes or 32

The ingredients listed below yields 32 mini cakes.

2 packages frozen grated cassava (14.5 oz) thawed
1 can coconut milk (14.5 oz)
1 can evaporated milk (14 oz)
1 can condensed milk plus ¼ cup for topping
pinch of salt
1 tbsp vanilla extract
4 eggs, beaten

Adjust oven rack at the center of the oven and pre heat to 375 F.
Combine all ingredients in a large mixing bowl.
Coat the muffin trays generously with cooking spray.
Pour batter into each slot.
Bake at 375 F for 30 minutes.
Remove from the oven and adjust rack 8 inches away from the top.
Brush each cakes with a little condensed milk.
Change function to broil to high
Place back the cake in the oven.
Broil for 2 minutes, turning it/moving it around at least 2x while broiling. This will prevent the top from burning. It will easily burn if you do not watch it.
Cool down completely before removing it from the tray. It will come off easily.
Serve.

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