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Delicious Cassava Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/delicious-cassava-cake-recipe/