Filipino Desserts

How To Make Cassava Cake Recipe

Cassava Cake Recipe

Cassava Cake is a beloved Filipino dessert made from grated cassava, coconut milk, and condensed milk. It’s moist, creamy, and topped with a luscious custard layer, making it a perfect treat for any occasion.

Ingredients

For the Cake:

  • 1 kilogram grated cassava (fresh or frozen, thawed)
  • 1 can (400ml) coconut milk
  • 1 can (397g) sweetened condensed milk
  • 1 can (370ml) evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup melted butter or margarine
  • 2 large eggs
  • 1/2 teaspoon vanilla extract (optional)

For the Topping:

  • 1 can (400ml) coconut milk
  • 1 can (397g) sweetened condensed milk
  • 2 large egg yolks
  • 1/4 cup grated cheese (optional, for garnish)

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish or line it with parchment paper.
  2. In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, sugar, melted butter, eggs, and vanilla extract (if using).
  3. Mix well until the batter is smooth and evenly combined.

Step 2: Bake the Cake

  1. Pour the batter into the prepared baking dish.
  2. Bake in the preheated oven for 45-50 minutes, or until the top is set and lightly golden.

Step 3: Prepare the Topping

  1. While the cake is baking, prepare the topping by whisking together coconut milk, condensed milk, and egg yolks in a saucepan.
  2. Cook the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency (about 8-10 minutes).
  3. Remove from heat and set aside.

Step 4: Add the Topping

  1. Once the cake is baked, remove it from the oven and spread the prepared topping evenly over the surface.
  2. Return the cake to the oven and bake for an additional 15-20 minutes, or until the topping is set and lightly golden.

Step 5: Cool and Serve

  1. Allow the cassava cake to cool completely before slicing to ensure it sets properly.
  2. (Optional) Garnish with grated cheese for a salty-sweet contrast.
  3. Serve at room temperature or chilled.

Tips for the Perfect Cassava Cake

  1. Fresh vs Frozen Cassava: If using fresh cassava, peel and grate it finely. If using frozen, thaw it completely and drain any excess liquid.
  2. Topping Thickness: For a thicker custard layer, increase the egg yolks in the topping to 3 or 4.
  3. Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts (Per Serving)

  • Calories: 310 kcal
  • Protein: 6g
  • Carbohydrates: 40g
  • Fat: 15g
  • Fiber: 2g
  • Sugar: 25g

Cassava Cake is a rich and satisfying dessert that’s simple to make and always a crowd-pleaser. Enjoy this classic Filipino treat with your family and friends!

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