Filipino Cassava Cake
A beloved Filipino dessert showcasing rich flavors and textures, known for its chewy consistency and creamy coconut flavor, perfect for special occasions.
Servings: 15 slices
Calories: 300kcal
Ingredients
For the cake
- 2 pounds Cassava root, grated Approximately 900 g
- 1 can Coconut Cream (400 ml)
- 1 can Coconut Milk (400 ml)
- 3 large Eggs, beaten
- 1 cup Whole Milk (240 ml)
- 1/2 cup Butter, melted (115 g)
- 2 cups Sugar (400 g)
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1/2 cup grated Cheese Optional, (50 g)
For the topping
- 1 can Condensed Milk (300 ml)
- 1/3 cup Coconut Cream (100 ml)
- 3 large Egg yolks For topping
- 1/2 cup grated Cheese For topping, (50 g)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the grated cassava, coconut cream, coconut milk, beaten eggs, whole milk, melted butter, sugar, salt, vanilla extract, and grated cheese (if using). Mix everything until well combined.
- Divide the mixture evenly between two baking pans or pour it into one rectangular pan.
Baking
- Place the baking pans in the preheated oven and bake for 35 to 40 minutes, or until the top feels firm and set.
- While the cake is baking, mix together the condensed milk, coconut cream, egg yolks, and grated cheese for the topping. Simmer this mixture for about one minute on low heat, then set aside.
- Once the cake crust is firm, remove it from the oven and pour the topping evenly over the cake.
- Return the cake to the oven and bake for an additional 15 minutes, or until the topping is golden brown.
- Insert a toothpick into the center — it should come out clean when the cake is ready.
Serving
- Let the Cassava Cake cool for about 30 minutes or longer before slicing and serving.
Notes
Best served warm or at room temperature. Slice into squares or wedges, and optionally pair with ice cream or additional coconut cream.