Name: Cassava Cake Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Filipino
Ingredients: 3 eggs; 1 teaspoon vanilla extract; 1 can (about 400ml) coconut milk; 1 cup fresh milk or evaporated milk; 50 ml melted butter; ¾ can condensed milk (adjust to taste); 3 cups grated cassava; ½ teaspoon salt; 100 grams grated cheese

Description

This rich and creamy Cassava Cake is a beloved Filipino dessert made from grated cassava, coconut milk, and cheese, offering a delightful combination of sweet and slightly savory flavors. Baked to perfection with a golden brown top, it’s perfect for serving at gatherings or as a special treat.

Ingredients

Scale

Wet Ingredients

3 eggs
1 teaspoon vanilla extract
1 can (about 400ml) coconut milk
1 cup fresh milk or evaporated milk
50 ml melted butter
¾ can condensed milk (adjust to taste)

Dry Ingredients

3 cups grated cassava
½ teaspoon salt
100 grams grated cheese

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a baking pan with butter or apply a non-stick spray to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, vanilla extract, salt, coconut milk, fresh milk or evaporated milk, melted butter, ¾ of the condensed milk, and grated cheese until the mixture is well combined and smooth.
Add Cassava: Stir in the grated cassava thoroughly, mixing until the batter is smooth and evenly blended to ensure consistent texture.
First Bake: Pour the mixture into the prepared baking pan and spread evenly. Bake in the preheated oven for 1 hour at 350°F (175°C).
Add Topping: After baking for 1 hour, remove the cake from the oven and pour the remaining condensed milk evenly over the top. Sprinkle additional grated cheese on top for a rich finish.
Finish Baking: Return the cake to the oven and bake for another 10 to 15 minutes, or until the top turns golden brown and bubbly.
Cool and Serve: Allow the cassava cake to cool completely before slicing. Serve at room temperature or chilled for the best flavor and texture.

Notes

You can adjust the sweetness by varying the amount of condensed milk used.
Freshly grated cassava is preferred for best texture, but frozen grated cassava can be used if fresh is unavailable.
Grated cheese adds a slight savory contrast; you may choose mild cheddar or processed cheese depending on preference.
Allowing the cake to cool fully helps the texture to set and makes slicing easier.
Store leftover cake in the refrigerator and consume within 3 days.