Delicious Cassava Cake Recipe

Introduction

This delicious cassava cake is a classic treat featuring a moist, rich texture infused with coconut flavors. Topped with a creamy custard layer, it’s perfect for sharing with family and friends or enjoying as a special dessert.

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 tsp vanilla extract

Toppings:

• 1/2 cup condensed milk
• 1 egg yolk

Instructions

1. Step 1: 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 to create a smooth batter.
3. Step 3: Pour the mixture into the greased baking dish and bake at 375°F (190°C) for 45 minutes to 1 hour, until the cake is set and lightly golden around the edges.
4. Step 4: While the cake is baking, prepare the topping by mixing the condensed milk with the egg yolk in a bowl until smooth.
5. Step 5: Once the cake is baked, pour the topping evenly over the surface and return the dish to the oven for another 5–8 minutes. Bake until the custard topping is cooked through and turns golden.
6. Step 6: Let the cake cool completely before serving. Refrigerate for best results and enjoy chilled.

Tips & Variations

• For an extra coconutty flavor, sprinkle toasted shredded coconut on top before serving.
• You can substitute coconut strings with grated fresh coconut if available for a fresher taste.
• If you prefer a sweeter cake, add a little more sweetened condensed milk to the batter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated cassava for this recipe?

Yes, frozen grated cassava works well. Make sure to thaw and drain any excess liquid before using to avoid a soggy cake.

Is cassava cake gluten-free?

Traditional cassava cake is naturally gluten-free as it uses grated cassava root instead of wheat flour, making it suitable for gluten-free diets.

Delicious Cassava Cake Recipe

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★★★★★

4.7 from 76 reviews

This delicious cassava cake recipe is a rich, creamy Filipino dessert made with grated cassava, coconut milk, and condensed milk, topped with a sweet custard layer. Baked to perfection, it delivers a moist and flavorful treat that’s perfect for any occasion.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 1 hour 8 minutes
• Total Time: 1 hour 23 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino
• Diet: Gluten Free

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 melted butter
• 1/2 cup coconut strings (optional)
• 3/4 cup sweetened condensed milk
• 1 tsp vanilla extract

Topping Ingredients

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

Instructions

1. Prepare the baking dish: Grease a baking dish generously with butter to prevent sticking and set it aside for the cake mixture.
2. Mix the cake batter: 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 thoroughly until you get a uniform batter.
3. Bake the cake base: Pour the cassava mixture into the prepared baking dish. Bake in a preheated oven at 375°F (190°C) for 45 minutes to 1 hour until the cake sets and the top is lightly golden.
4. Prepare the topping: While the cake is baking, mix the condensed milk and egg yolk in a small bowl until smooth and well combined.
5. Add the topping and finish baking: After the initial baking time, pour the topping mixture evenly over the baked cassava cake. Return the baking dish to the oven and bake for an additional 5 to 8 minutes until the custard topping is cooked and turns a lovely golden color.
6. Cool and serve: Remove the cake from the oven and allow it to cool completely. For best texture and flavor, refrigerate the cake before serving. Enjoy this creamy, sweet cassava cake chilled.

Notes

• Grated cassava can be purchased fresh or frozen; ensure it is fully thawed if frozen.
• Coconut strings add texture but are optional if you prefer a smoother cake.
• Be sure to grease the baking dish well to prevent sticking.
• The topping should be poured only after the initial bake so it forms a distinct custard layer.
• Refrigerating before serving enhances the cake’s flavor and firmness.

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