Community Pick
Cassava Cake
"This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you."
photo by ginnhart
- Ready In:
- 2hrs
- Ingredients:
- 10
- Yields:
-
24 equal squares
ingredients
-
Cake
- 907.18 g grated cassava
- 396.89 g can sweetened condensed milk (Reserve 1/3 cup for Topping)
- 340.19 g can evaporated milk
- 396.89 g can coconut milk (Reserve 1/3 cup for Topping)
- 368.54 g can coconut cream (Reserve 1/3 cup for Topping)
- 158.51 ml sugar
- 3 eggs, plus
- 3 egg whites
- 236.59 ml grated coconut
-
Topping
- 3 egg yolks
directions
- Preheat oven to 325° f.
- In large mixing bowl combine cake ingredients.
- Mix well.
- Pour equally into two large greased rectangular pans.
- Bake until top is no longer liquid (approximately 30 minutes).
- Mix topping ingredients well and spread evenly on the two cakes.
- Bake an additional 20 to 30 minutes.
- Cool cakes completely.
- Slice each cake into 24 equal squares.
Questions & Replies
-
Hi, how deep should I fill the pan? I`m worried if it's too much, then it's going to be undercooked. Thank you! -
I dont have coco cream. can I use 2 coco milk cans instead?
-
I use an OTG, so how do I set the heating from below, from top, or from both ? It took too long as I tried to bake from heat from below only, even after 45 mins it was still wet, So I turned too and down heat setting , it cooked in 20 mins with same 350F temp, but the cake looks kinda brown on top. What did I do wrong ? -
If using fresh cassava, do you squeeze out the liquid first before adding it to the recipe?
-
I read somewhere else that you can freeze cassava cake for up to three months but it didn’t say how to properly thaw it. Would you know how?
see 5 more questions
Reviews
-
Absolutely Delicious. The consistency of the cassava cake is fluffy and not too dense. I used 1/2 condense milk can in the cake and the remaining half in the topping. I pureed the mix since I knew I wanted a creamy texture rather than a chunky one. Overall, I'm satisfied and I feel like the coconut cream did the trick!
-
I used 1/2 cup sugar only. I also realized I did not add egg whites (I just put whole eggs) but still the outcome was perfect. I have eaten lots of commercial cassava cakes in the Philippines but the one I baked using this recipe is the best. I will definitely try this recipe again with egg whites to see the difference.
-
-
This is my go-to recipe. sometimes I use fresh/frozen pieces of cassava and make whole thing in blender instead of grating by hand. I add eggs last and add a little vanilla extract. i also omit the grated coconut sometimes. you can tweak to your liking!
-
Try this simple recipe 2 packs frozen cassava 2 eggs 1 c sugar 1 can coxonut milk 1 bottle Macanudo Bake at 350 from 1 hr
-
very good
see 16 more reviews
Tweaks
-
1/2 sugar instead of 2/3 -
Great recipe! my husband and his office mates loves it, my officemates too. Confidently looks forward to prepare it special occasions. Thank you GenuisKitchen <3 -
blend of 2 recipes 4 cultures & ingredients ranging from pumpkin puree, a Spanish cheese Flan to Galectoburecko, a GREEK cheesecake in phyllo, drizzled with local lime juice, jasmine tea & wildflower honey to cut & add a touch of glaze to the top. White sugar substituted with toddy palm, poquillo, turbinado & honey. Was superlative.
RECIPE SUBMITTED BY
truebrit
United States
