Of all the local deserts, heavy cake is a mainstay on the Cayman Islands.
- 3 lb. grated cassava
- 2 lb. light brown sugar
- 2 cans coconut milk (14 ounce)
- 2 tbsp. vanilla extract
- 1 tsp. Cayman Sea Salt
- 1⁄2 tsp. nutmeg
- 1⁄2 tsp. cinnamon
- 1⁄2 tsp. cloves
- 1 stick margarine or butter, melted
- 4 heaping teaspoons cornstarch
Preheat oven to 350 degrees. In large mixing bowl add cassava and stir in coconut milk and vanilla. Use a little water to rinse the cans and get all of the coconut milk out. Then add brown sugar, salt, cinnamon, cloves and nutmeg. Stir well.
In small covered container add cornstarch and just enough water to dissolve. Shake. Then add to contents already in bowl. Add melted margarine or butter. Stir well.
Lightly butter glass baking pan and pour in the above mixture in pan. Bake for about an hour or until a firm golden brown is achieved.