Delicious Cassava Cake Recipe

Introduction

Cassava cake is a beloved Filipino dessert known for its rich, creamy texture and subtle coconut flavor. This delicious cassava cake recipe combines grated cassava with coconut milk and a sweet custard topping, creating a treat that’s perfect for any occasion.

Ingredients

• 3 cups grated cassava
• 1 can coconut milk
• 1 can evaporated milk
• 3 eggs
• 1/4 cup melted butter
• 1/2 cup coconut strings (optional)
• 3/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract

Toppings

• 1/2 cup sweetened condensed milk
• 1 egg yolk

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a baking dish with butter and set it aside.
2. Step 2: In a large bowl, combine the grated cassava, coconut milk, evaporated milk, eggs, melted butter, coconut strings (if using), sweetened condensed milk, and vanilla extract. Mix well until fully incorporated.
3. Step 3: Pour the mixture into the prepared baking dish. Bake for 45 minutes to 1 hour, or until the cake is set and lightly golden.
4. Step 4: While the cake bakes, prepare the topping by mixing the sweetened condensed milk and egg yolk in a small bowl.
5. Step 5: Once the cake is baked, carefully pour the topping mixture evenly over the cake. Return it to the oven and bake for another 5 to 8 minutes, or until the custard topping is cooked and turns golden.
6. Step 6: Remove the cake from the oven and allow it to cool completely. For best flavor and texture, refrigerate before serving. Enjoy!

Tips & Variations

• For a nuttier flavor, toast the coconut strings lightly before adding them to the batter.
• You can substitute evaporated milk with whole milk if preferred.
• If you want a firmer cake, bake a little longer but be careful not to dry it out.
• Add a pinch of salt to balance the sweetness for a more complex flavor.

Storage

Store cassava cake in an airtight container in the refrigerator for up to 4 days. It is best enjoyed chilled. To reheat, you can warm slices briefly in the microwave or enjoy it cold for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze cassava cake?

Yes, you can freeze cassava cake wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

What if I can’t find fresh grated cassava?

You can use frozen grated cassava, which is available in many Asian markets. Just make sure to thaw and drain excess moisture before using.

Delicious Cassava Cake Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

This delicious Cassava Cake recipe is a classic Filipino dessert made from grated cassava, rich coconut milk, and sweetened condensed milk. It features a soft, moist texture with a creamy custard topping that is baked to a golden perfection. Perfect for those looking for a tropical treat, this cake is easy to prepare and sure to impress your family and guests.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 8 minutes
• Total Time: 1 hour 23 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 cups grated cassava
• 1 can (13.5 oz) coconut milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1/4 cup butter, melted
• 1/2 cup coconut strings (optional)
• 3/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract

Toppings

• 1/2 cup sweetened condensed milk
• 1 egg yolk

Instructions

1. Prepare the baking dish: Grease a baking dish thoroughly with butter to prevent the cake from sticking during baking. Set aside.
2. Mix cake ingredients: In a large bowl, combine the grated cassava, coconut milk, evaporated milk, eggs, melted butter, coconut strings if using, sweetened condensed milk, and vanilla extract. Mix everything well until evenly incorporated.
3. Bake the cassava cake: Pour the mixture into the prepared baking dish. Place in a preheated oven at 375°F (190°C) and bake for 45 minutes to 1 hour or until the cake is firm and set.
4. Prepare the topping: While the cake bakes, mix together the sweetened condensed milk and egg yolk in a separate bowl until smooth and creamy.
5. Add the custard topping: Once the cake is pre-baked, remove it from the oven. Pour the prepared topping evenly over the cake. Return to the oven and bake for an additional 5 to 8 minutes or until the custard topping cooks through and turns a light golden brown.
6. Cool and serve: Remove the cake from the oven and allow it to cool completely. For best results, refrigerate before serving to let the cake set further and enhance its flavors. Enjoy your delicious cassava cake!

Notes

• Grated cassava can be found frozen in many Asian or Filipino grocery stores if fresh is not available.
• Using coconut strings is optional but adds a nice texture and extra coconut flavor.
• Be careful not to overbake the custard topping to avoid it becoming dry.
• The cake is best served chilled after refrigerating for a few hours.
• You can adjust the sweetness by varying the amount of condensed milk.

Keywords: cassava cake, Filipino dessert, coconut milk cake, baked cassava, tropical cake, custard topping dessert