Cassava Cake

Name: Cassava Cake
Total time: 75 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 4 cups grated fresh cassava (kamoteng kahoy), juices squeezed out slightly; 1 can (14 oz) coconut milk; 1 can (14 oz) sweetened condensed milk (divided: half for cake, half for topping); 1 can (12 oz) evaporated milk; 2 eggs, beaten; 1/2 cup grated cheddar cheese (for topping); 1/4 cup melted butter

A moist, dense cake made from grated cassava and coconut milk, topped with a custard layer.

75 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9x13 inch rectangular baking dish with butter.

2
Mix the Cake Batter: In a large bowl, combine the grated cassava, coconut milk, half of the condensed milk, evaporated milk, beaten eggs, and melted butter. Mix thoroughly until well blended.
3
Bake the Cake Base: Pour the batter into the prepared baking dish. Bake in the preheated oven for 45-50 minutes, or until the cake is mostly firm and the top is slightly dry.
4
Prepare the Topping: While the cake is baking, prepare the custard topping by mixing the remaining half of the condensed milk with the grated cheddar cheese in a small bowl.
5
Broil the Topping: Remove the cake from the oven. Spread the condensed milk and cheese mixture evenly over the top. Return the pan to the oven, switch it to the Broil setting, and broil for 3-5 minutes. Watch carefully until the top is bubbly and beautifully golden brown.
6
Cool: Let the cassava cake cool completely before slicing to allow it to set. Serve at room temperature.

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