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Cassava Cake: The Best Easy and Creamy Recipe.

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A classic Filipino dessert that is incredibly creamy, moist, and easy to make. This cassava cake features a rich blend of coconut milk and condensed milk with a golden-brown finish.

Ingredients

Scale
  • 2 cups grated cassava (fresh or frozen, thawed)
  • 1 cup coconut milk
  • 1 cup sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the grated cassava, coconut milk, sweetened condensed milk, melted butter, eggs, and vanilla extract. Whisk everything together until it’s well blended and smooth.
  3. In a separate bowl, mix together the baking powder and salt with the cassava mixture. Stir until just combined—don’t overdo it!
  4. Pour the batter into the prepared baking dish, spreading it out evenly. If using shredded coconut, sprinkle it generously on top.
  5. Bake in the preheated oven for about 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  7. Slice and serve warm or at room temperature.

Notes

  • If using frozen grated cassava, make sure to squeeze out excess moisture after thawing.
  • For a more traditional topping, you can spread a mixture of condensed milk and egg yolk on top during the last 15 minutes of baking.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Keywords: Cassava Cake, Filipino Dessert, Easy Cassava Cake Recipe, Creamy Cassava Cake, Gluten Free Cake

Find it online: https://www.mealsmell.com/easy-creamy-cassava-cake-recipe/