Cassava Heavy Cake

makes 24 slices

3 lbs. cassava (yucca root)
1 lb. dark brown sugar
1/2 lb. light brown sugar
2 (14 oz.) cans coconut milk
2 tablespoons vanilla extract
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 stick butter
4 heaping teaspoons cornstarch

Preheat the oven to 350 °F.

Cut off the ends of the cassava and cut crosswise into manageable lengths (about 3"-5"). Set a piece down on one of the cut ends and peel by cutting down along the edge and rotating the root. Once you have peeled all the pieces, wash with cold water and grate.

In a large mixing bowl, add grated cassava, coconut milk, vanilla extract, sugar, salt, cinnamon, and nutmegs. Stir well.

Dissolve the cornstarch in a little water and add to the cassava mixture.

Melt one stick of butter in a glass 9"x13" baking dish on high for 2 minutes in the microwave. Tilt the dish to coat the bottom and pour the rest of the melted butter into the cassava mixture and mix well.

Bake for one and a half hours or until a firm top is achieved. Cool completely and serve at room temperature.

See, even with some of my toasted coconut ice cream on top this cake isn't very pretty. But it sure is yummy! Definitely not as good as I remember Vivine's to be, but then, not many things can stand up to the taste of sweet memories. If I ever make this again, I would probably grate the cassava more finely or food process it before mixing it with everything else, although some of my taste testers said they like the texture of the grated cassava. And while you might be tempted to try the cake while it is still warm, it tastes a lot better once it has cooled and set a little more.