Cassava Cake
This delicious cassava cake is a simple, warm, and rich dessert perfect for gatherings, combining coconut and sweet flavors into a chewy treat.
Servings: 8 pieces
Calories: 200kcal
Ingredients
Main Ingredients
- 2 cups grated cassava Fresh or frozen, thawed and squeezed of excess moisture.
- 1 cup coconut milk For a rich, tropical flavor.
- 1 cup sweetened condensed milk Can substitute with coconut condensed milk for variations.
- 1/2 cup granulated sugar Reduce for a healthier version.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cheddar cheese Optional topping before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If using fresh cassava, scrub, peel, rinse, and grate it. If using frozen cassava, thaw and lightly squeeze out excess moisture.
- In a large mixing bowl, combine grated cassava, coconut milk, sweetened condensed milk, sugar, eggs, and vanilla extract. Mix until well combined.
- Grease a baking pan well with butter or oil.
Baking
- Pour the cassava mixture into the prepared baking pan.
- Bake in the preheated oven for about 45 minutes, or until the edges are golden and the center is set but not dry.
- Let cool for a few minutes before serving to allow for easier slicing.
Notes
This cake can be made ahead of time and is a great treat for gatherings. It stays fresh in the fridge for about 3-4 days, and can also be frozen for later enjoyment. Experiment by adding a sprinkle of cheddar cheese on top before baking for added flavor.