Cassava Cake

[recipe servings=”8-10″ time=”1hr 30mins” difficulty=”Intermediate” description=”Cassava Cake is one of the staple filipino dessert that always reminds me of home. Cassava is a root and is the third-largest source of food carbohydrates in the world. Many different countries make it slightly different and this one is the filipino version which if often paired up with coconut. It’s actually a fairly simple recipe and easy to make. You can easily find grated Cassava in any asian market such at T&T. Remember to properly defrost all your ingredients before starting this recipe. Overall the recipe turned out to be very successful and it is delicious!”]


  • 2 packs (900 g) frozen grated cassava, defrosted
  • 1/4 cup (62 ml) butter, melted
  • 1/2 can (150 ml) condensed milk
  • 1/2 can (185 ml) evaporated milk
  • 6 tablespoons sharp American Cheddar cheese
  • 14 tablespoons white sugar
  • 2 eggs
  • 1 can (400 ml) coconut milk
  • ** For the topping **
  • 2 tablespoons white sugar
  • 2 tablespoons flour
  • 1/2 can (150 ml) condensed milk
  • 1/4 cup evaporated milk
  • 2 tablespoons sharp American Cheddar cheese
  • 1 can (400 ml) coconut milk

[/recipe-ingredients] [recipe-directions]

  1. To make the cake base, preheat the oven to 350 F (180 C) and grease/parchment paper an 9″ x 13″ baking tray.
  2. Combine grated cassava, melted butter, condensed milk, evaporated milk, cheese, sugar, and egg in a large bowl. Mix well.
  3. Stir in the coconut milk, then pour the batter on the prepared pan.
  4. Bake for 50 minutes or until cake tester comes out clean. Remove from oven and set aside.
  5. To make the topping, combine sugar and flour in a sauce pan and pour in condensed milk and evaporated milk and mix thoroughly.
  6. On medium heat, Add cheese, and coconut milk, stirring continuously for about 10-15 minutes, until thick and bubbly.
  7. Pour topping over cassava cake and spread evenly using a spatula.
  8. Broil or 500F on middle rack until the top turns golden or slightly burned. Approx 10-15 min. Make sure to watch the cake as it can turn brown quickly.
  9. Cool before cutting or serving. Enjoy!



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