Cassava Cake is a classic Filipino dessert that showcases the rich, starchy flavors of cassava (also known as yuca or manioc), a root crop popular in tropical regions. This decadent treat is made with grated cassava, creamy coconut milk, and sweetened condensed milk, creating a chewy, moist, and flavorful cake. Often topped with a luscious custard glaze, Cassava Cake is perfect for celebrations or as an indulgent snack. Its unique texture and the harmony of sweetness with coconut make it a beloved dessert for those who crave tropical flavors.
Ingredients
For the Cake:
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Custard Topping:
- 1 can (14 oz) condensed milk
- 2 large egg yolks
- 1/2 cup coconut cream (or thick coconut milk)
- 1 tablespoon butter, melted
Instructions
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or line it with parchment paper.
- Mix the Cake Batter:
- In a large mixing bowl, combine the grated cassava, coconut milk, sweetened condensed milk, eggs, sugar, evaporated milk, vanilla extract, and salt.
- Mix until well combined.
- Bake the Cake:
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45–50 minutes or until the top is set and lightly golden.
- Prepare the Custard Topping:
- While the cake is baking, whisk together the condensed milk, egg yolks, coconut cream, and melted butter in a small saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens slightly (do not boil).
- Add the Topping and Finish Baking:
- Remove the partially baked cake from the oven and spread the custard topping evenly over the surface.
- Return the cake to the oven and bake for an additional 15–20 minutes or until the topping is golden brown.
- Cool and Serve:
- Allow the Cassava Cake to cool completely in the pan.
- Slice into squares or rectangles and serve at room temperature or chilled.
Tips:
- For extra flavor, sprinkle grated cheese or shredded coconut over the custard topping before baking.
- Fresh cassava yields the best texture and flavor, but frozen grated cassava is a convenient alternative.
