This is the other cake, in addition to the rum cake that I made for my dad’s Caymanian style birthday dinner. This cake is very authentic to the Grand Cayman and make sure you set aside enough time to chop the cassava or yucca root and for the three hours it takes to bake it. The cake does not call for any flour and that made me really nervous at first but it still worked out and was very gooey and moist. My guests loved it in addition to the rum cake.
- 3 cps cassava (the same as yucca root), grated
- 2 cps brown sugar
- 2 eggs
- 2 cps coconut milk
- 1 ½ tsp vanilla
- 1 tsp baking powder
- 3 T nutmeg
- 1 tsp Cinnamon
- ½ cp water
- ½ cp butter, melted
- ¼ cp raisins
- 1 1/4 cps sugar
- 1/4 cp butter
- 1/2 cp coconut milk
- 1/2 cp heavy cream
- Prepare glaze by melting the sugar to brown caramel.
- Add butter and mix well. De-glaze with coconut milk and heavy cream.
- Boil until everything is mixed thoroughly and sugar is completely melted. Set aside. Keep warm.
- Mix cassava and brown sugar. Add eggs one by one. Add coconut milk and vanilla . Add baking powder, nutmeg and cinnamon. Blend in water and raisins. Add melted butter last. Mixture should be a thick liquid texture.
- Grease a 9×13 baking pan. Pour batter into prepared baking pan and bake at 350F for 1 hour.
- Reduce temperature to 300F then bake for another 2 hours, occasionally basting with the prepared glaze.
- Cake is done when knife inserted in center comes out clean.
- Place cake on rack to cool completely. Serve warm or cold.