Yesterday was one of those days that plating/styling for food photo was not happening. The sun light streaming into our dinning area was too much or not enough making photo shoot really frustrating. I plated cassava coconut squares in circle, zigzag lines and stacking. Nope, did not capture what I was looking for. Certain food can be challenging for me to do a presentation that would allow me to capture its essence. So frustrated that I just turned the camera to a prepping plate, and just started shooting. It worked! This plate of juxtapose cassava coconut squares that I absent-mindedly tossed the unused squares onto came out pretty decent. What do you think? What do you do on one of those days?
Anyway, back to recipe. This is actually baked cassava cake revisited. It has been a long while, my first post to be exact, since I baked this cake. I baked it again because my Father is visiting this weekend and it is his favorite. I made some minor changes to the recipe, and posting with picture this time around!
I bought a Trader Joe’s coconut cream extra thick and rich. It was the first time I used this product so I didn’t know when the label says thick it meant really thick barely any liquid. I wasn’t sure how that would turn out since original recipe has 1/2 can of coconut milk so I added a little half and half to the batter. Hey, cream would fix everything right? This improvising did baked a moist, chewy, a little more gooey, and a nice toasted top. A nice balance of texture. It is a cross between cassava and macaroons. So here is the recipe again. I hope you will like it too.
- 2 packs frozen grated cassava (thawed)
- 1 pack frozen shredded coconut (thawed)
- 1/2 can coconut cream (extra thick)
- 45 milliliters 3 tablespoons half-and-half
- 1 egg whisked
- 6 grams 1 teaspoon sea salt
- 56 grams 4 tablespoons cold butter, cubed
- 450 grams 2 cups caster sugar
- Preheat oven to 275 F or 135 C
- Mix all the ingredients in an 8-inch baking pan, level batter evenly, and rake the top with a fork to which texture.
- Bake at 275 F (135 C) for 1 hour. Then increase temperature to 400 F (204 C) and bake for 25 minutes more or until the top begin to turn golden brown.
- Remove from oven. Let it cool for 5 minutes then cut into desired squares.
Let it cool completely or serve it warm.