Introduction
Made with grated cassava (yuca), this baked dessert is chewy, sticky, rich and decadent topped with a luscious sticky coconut milk-based custard topping. And best of all it’s super easy and comes together in less than 15 mins (baking takes an hour).
Cassava Cake is a traditional Filipino snack cake and is gluten-free.
Macapuno is a type of sweet Filipino coconut with a soft jelly-like texture.
Ingredients for Cake
- 1 kg freshly grated cassava (around 4 cups)
- 1 cup coconut milk
- ¼ cup melted butter
- 2 large eggs
- 1 can evaporated milk (370 ml)
- 1 can condensed milk (390 g)
- ½ cup macapuno / coconut strings (optional)
- 2 tbsp sugar (optional)
For Topping
- ½ cup condensed milk
- ½ cup coconut milk
- 1 large egg
- 1 tbsp macapuno (optional)
- Grated cheese (optional)
Instructions
- Squeeze some of the liquid from the freshly grated cassava (not completely).
- Grease a baking dish.
- Mix together all the ingredients for the cake.
- Preheat oven to 350°F (175°C).
- Bake for 45–60 minutes or until fully set.
- Prepare the topping by mixing together condensed milk, coconut milk, macapuno and egg.
- Mix well until everything is fully combined.
- Pour over the firm cassava cake and bake for another 15–20 minutes.
- That’s it, your easy Cassava Cake is ready.
Serving Suggestions
- Serve warm or chill in the refrigerator and serve cold.
- Top with grated cheese before serving, if desired.
