Vietnamese Yellow Coconut Cake
by Jessica Phan
(Kansas City, KS, USA)
You need a variety of ingredients, such as:
4 cups worth of Fresh Cassava root
150 g sugar
1 tsp. salt
2 tbsps. butter (melted)
1 can coconut milk
3 banana leaves (optional)
For the topping, you'll need:
1 can of sweetened condensed milk (lo-fat or sugar free works fine too)
2 egg yolks
1 can of coconut cream (not milk, cream)
60 g of butter
1 tsp. lemon or orange zest.
You want to preheat your oven to approximately 375F. You want to peel and grate the cassava to make 4 cups.
Beat the eggs until foamy then add sugar, salt, and butter. Blend this with the cassava and slowly add the coconut milk.
Line a baking tray with the dried banana leaves (or foil is fine). Brush this with some melted butter, then pour in the cassava mixture. Bake for 20 minutes.
Add all the topping ingredients and melt in a double broiler. This will cook for 20-25 minutes. Spread the topping on the cake and let it melt.