Description
Indulge in the tropical flavors of this Filipino Cassava Cake, a rich and creamy dessert made with grated cassava, condensed milk, coconut milk, and a decadent topping. Perfect for special occasions or a sweet treat any day.
Ingredients
Scale
Main Cake:
- 2 pounds grated cassava (fresh or frozen, thawed)
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 can (13.5 ounces) coconut milk
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
For the topping:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 2 large egg yolks
- 2 tablespoons melted unsalted butter
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix cake batter: In a large bowl, combine cassava, condensed milk, evaporated milk, coconut milk, sugar, eggs, butter, and vanilla. Blend well.
- Bake the cake: Pour batter into the baking dish and bake for 45 minutes.
- Prepare the topping: Whisk together condensed milk, coconut milk, egg yolks, and butter in a saucepan over low heat until slightly thickened.
- Add topping: Pour the topping over the baked cake and return to the oven.
- Final baking: Bake for an additional 15–20 minutes until the topping is golden brown and set. Allow to cool before slicing.
Notes
- For added texture, mix shredded young coconut into the batter.
- This cake can be served warm or chilled and is popular as a snack or dessert in Filipino cuisine.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 42 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
