Filipino Cassava Cake
A moist and delicious cassava cake great for family gatherings or merienda, combining fresh ingredients for a delightful treat.
Servings: 8 servings
Calories: 300kcal
Ingredients
Main ingredients
- 2 pounds grated cassava (fresh or frozen) Fresh cassava is preferred; frozen works in a pinch.
- 1 can coconut milk Full-fat is best; do not use low-fat.
- 1 can sweetened condensed milk
- 1 cup white sugar Brown sugar can be used but white sugar is classic.
- 2 count eggs Essential unless using a vegan substitute.
- 1/2 cup evaporated milk Optional, but adds creaminess.
- 1 pinch salt
- 1/2 cup grated cheese or macapuno For topping, optional but adds extra flavor.
Instructions
Preparation
- Squeeze as much liquid as possible from the grated cassava if using fresh.
- In a large bowl, combine the grated cassava with coconut milk, condensed milk, sugar, and evaporated milk.
- Beat the eggs lightly and add them to the mixture, then stir until well combined.
- Add a pinch of salt and mix until the batter is evenly incorporated.
- Set aside some grated cheese or macapuno for topping and mix in a spoonful or two into the batter if desired.
- Grease the baking dish with butter or cooking spray and pour the mixture in, smoothing the top.
Baking
- Preheat the oven to 350°F (175°C).
- Bake the mixture for about 45 minutes.
- Add the remaining cheese or macapuno on top and bake for an additional 15 to 20 minutes until the edges are golden and it jiggles slightly in the middle.
- Allow to cool before slicing into squares.
Serving
- Serve straight from the pan, slice into mini bars, or pair with coffee or chocolate.
- Top with coconut flakes or more cheese for added flair.
- Wrap in banana leaves for an elegant gift.
Notes
The cake gets better as it sits, so save some for later. Store leftovers in an airtight container in the fridge. It can be warmed in the microwave before serving.