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
- Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, sugar, melted butter, eggs, and vanilla extract (if using).
- Mix well until the batter is smooth and evenly combined.
Step 2: Bake the Cake
- Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 45-50 minutes, or until the top is set and lightly golden.
Step 3: Prepare the Topping
- While the cake is baking, prepare the topping by whisking together coconut milk, condensed milk, and egg yolks in a saucepan.
- Cook the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency (about 8-10 minutes).
- Remove from heat and set aside.
Step 4: Add the Topping
- Once the cake is baked, remove it from the oven and spread the prepared topping evenly over the surface.
- 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
- Allow the cassava cake to cool completely before slicing to ensure it sets properly.
- (Optional) Garnish with grated cheese for a salty-sweet contrast.
- Serve at room temperature or chilled.
Tips for the Perfect Cassava Cake
- Fresh vs Frozen Cassava: If using fresh cassava, peel and grate it finely. If using frozen, thaw it completely and drain any excess liquid.
- Topping Thickness: For a thicker custard layer, increase the egg yolks in the topping to 3 or 4.
- 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!