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Authentic Cassava Cake Recipe

Cassava cake is a popular Filipino dessert made from grated cassava, coconut milk, and condensed milk, topped with a creamy custard layer. This delicious and comforting dessert is perfect for sharing with family and friends on special occasions or as a sweet treat any time of the year.

Ingredients:

For the Cake:
  • 2 pounds (about 1 kg) fresh cassava, peeled and grated
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) coconut milk
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
For the Custard Topping:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) coconut milk
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup grated cheese (optional, for topping)

Instructions:

1. Prepare the Cassava:

  • Peel the fresh cassava and grate it using a box grater or food processor.
  • Place the grated cassava in a large mixing bowl and set aside.

2. Make the Cake Batter:

  • In a separate bowl, combine the sweetened condensed milk, coconut milk, granulated sugar, melted butter, eggs, vanilla extract, and salt.
  • Whisk the ingredients together until well combined and the sugar has dissolved.

3. Mix the Cassava and Batter:

  • Pour the prepared cake batter over the grated cassava.
  • Stir until the cassava is evenly coated with the batter.

4. Assemble and Bake:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9×13-inch baking dish with butter or cooking spray.
  • Pour the cassava mixture into the prepared baking dish, spreading it out evenly.

5. Prepare the Custard Topping:

  • In a separate bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and granulated sugar until smooth.

6. Add the Custard Topping:

  • Gently pour the custard mixture over the cassava batter in the baking dish.

7. Bake the Cassava Cake:

  • Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the top is set and golden brown.

8. Cool and Serve:

  • Remove the cassava cake from the oven and let it cool completely in the baking dish.
  • Once cooled, slice the cake into squares or rectangles.
  • Optionally, sprinkle grated cheese on top of the cake before serving.

9. Enjoy:

  • Serve the cassava cake at room temperature as a delightful dessert or snack.

Serving Suggestions:

  • Hot or Cold: Enjoy the cassava cake warm or chilled, according to your preference.
  • Tea or Coffee: Pair with a cup of hot tea or coffee for a comforting treat.
  • Party Dessert: Serve at gatherings, potlucks, or celebrations for a crowd-pleasing dessert option.

Cooking Tips:

  • Fresh vs. Frozen Cassava: If fresh cassava is not available, you can use frozen grated cassava, which is often sold in the freezer section of Asian grocery stores.
  • Consistency: The cake should have a slightly firm and chewy texture, similar to a baked pudding, once cooked.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or enjoy them cold.

Why You’ll Love This Recipe:

  • Rich and Creamy: The combination of cassava, coconut milk, and condensed milk creates a luscious and creamy texture.
  • Sweet and Fragrant: Enjoy the sweet aroma and flavor of coconut and condensed milk infused into every bite.
  • Easy to Make: Simple ingredients and straightforward instructions make this cassava cake recipe accessible to all levels of home cooks.
  • Crowd Favorite: A beloved Filipino dessert that is sure to impress family and friends with its comforting and nostalgic taste.

Conclusion:

Indulge in the rich and comforting flavors of homemade cassava cake with this authentic Filipino recipe. Whether enjoyed as a dessert, snack, or party treat, this delicious cake is sure to satisfy your sweet cravings and bring joy to any occasion. Gather your ingredients and whip up a batch of cassava cake to share with your loved ones today!

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