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Cassava Cake Recipe

Cassava Cake Recipe
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4.9 from 6 reviews

Delicious and moist cassava cake topped with a creamy, sweet mixture and optional cheese topping. This Filipino dessert is a favorite for special occasions and gatherings.

Ingredients

Cassava Cake

  • 1 kilo Fresh Cassava (around 4 cups)
  • 1 cup coconut milk (250ml)
  • 2 large eggs
  • ¼ cup melted butter (or margarine)
  • 1 can evaporated milk (370ml)
  • 1 can condensed milk (390g)

For Toppings

  • ½ cup coconut milk
  • 1 large eggs (or 2 egg yolks)
  • Grated cheese (optional)
  • ½ cup condensed milk

Instructions

  1. Prepare the Cassava: Peel, grate, and drain the cassava.

    2. If you are using fresh cassava, peel and remove the root part in the middle. Wash then grate using fine grater (for smoother texture). Using a fine sieve, squeeze some of the excess juice. Do not squeeze too hard. Just enough to remove excess juice.

  2. Preheat Oven: Preheat the oven to 175°C or 350°F.
  3. Mix Ingredients: Combine cassava, coconut milk, eggs, evaporated milk, condensed milk, and melted butter.
  4. Bake: Pour the mixture into a greased pan and bake for 45-60 minutes.
  5. Prepare Toppings: Mix coconut milk, condensed milk, and egg for the toppings.
  6. Add Toppings: Pour the topping mixture over the baked cassava, sprinkle with cheese (optional).

    7. After 50 minutes, get the cassava cake from the oven. Pour the toppings on the top of the baked cassava. Sprinkle with grated cheese. NOTE: Make sure that the cassava is firm and cooked before putting the topping.

  7. Finish Baking: Bake for an additional 15-20 minutes or broil for 10 minutes until the top is light brown and bubbly.

Notes

  • Ensure cassava is fully cooked before adding toppings.
  • Adjust sweetness according to preference.

Nutrition

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