Table of Contents
In a large bowl, combine grated cassava, coconut milk, condensed milk and macapuno strings. Stir until well incorporated. Transfer the mixture into the prepared pan. Bake for about 45 minutes or until top is almost set. While baking, prepare the topping. In a small bowl, add coconut milk, condensed milk, egg yolk and macapuno strings.
In a small bowl, add coconut milk, condensed milk, egg yolk and macapuno strings. Stir well to combine. Remove the cassava from the oven and pour over the topping. Return to the oven and bake for another 25-30 minutes or until top is golden.
Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish. Bake in the preheated oven for 1 hour. Switch the oven’s broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes.
15. bake the eggless chocolate cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees for 15 minutes. then bake the cake at 180 degrees celsius for the 30 to 35 minutes.
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