Cassava Cake is a beloved Filipino dessert made from grated cassava (yucca), coconut milk, and condensed milk, baked to perfection and topped with a creamy custard layer. Known for its rich, velvety texture and delightful sweetness, this dish is a staple at celebrations and gatherings. Whether you’re new to Filipino cuisine or a fan of tropical flavors, this easy-to-make dessert will leave a lasting impression.
Ingredients
- For the Cake:
- 1 kg grated cassava (fresh or frozen, thawed)
- 1 cup coconut milk
- 1 cup condensed milk
- 1 cup evaporated milk
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup grated young coconut (optional, for added texture)
- For the Custard Topping:
- 1/2 cup coconut milk
- 1/2 cup condensed milk
- 3 egg yolks
- 1 tablespoon all-purpose flour (optional, for thicker topping)
Instructions
- Prepare the Batter:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, sugar, eggs, and grated young coconut. Mix well until smooth.
- Bake the Cake:
- Pour the mixture into the prepared pan and spread evenly.
- Bake for 45–50 minutes or until the cake is set but still slightly jiggly in the center.
- Prepare the Custard Topping:
- In a saucepan, whisk together coconut milk, condensed milk, egg yolks, and flour (if using).
- Cook over low heat, stirring continuously, until the mixture thickens slightly.
- Add the Topping:
- Remove the partially baked cake from the oven and pour the custard topping evenly over it.
- Return the cake to the oven and bake for an additional 15–20 minutes, or until the topping is set and lightly browned.
- Cool and Serve:
- Let the cake cool completely before slicing. Serve warm or chilled, and enjoy!
Conclusion
Cassava Cake is a dessert that brings warmth and joy to any occasion. Its soft and chewy base, paired with a luscious custard topping, makes it a crowd-pleaser for all ages. This timeless treat captures the essence of tropical flavors and the comfort of homemade desserts. Try making it for your next family gathering or potluck, and watch it become an instant favorite.
Tips for the Perfect Cassava Cake
- Choose Fresh Ingredients:
Use fresh cassava if possible for the best flavor. If using frozen, make sure it’s thoroughly thawed and drained.
Achieve a Creamy Topping:
Stir the custard topping continuously while cooking to prevent curdling and ensure a smooth texture.
Sweetness Level:
Adjust the sugar to your taste if you prefer a less sweet cake.
Use Young Coconut:
Adding grated young coconut gives the cake an extra layer of texture and tropical flavor.
Prevent Overcooking:
Bake the custard topping just until it sets to avoid drying it out.
Presentation Tip:
Serve the cake on banana leaves for an authentic and decorative touch.
Make Ahead:
This cake tastes even better the next day as the flavors deepen, so consider making it a day ahead of your event.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.