Community Pick
Cassava Cake

photo by ginnhart




- Ready In:
- 2hrs
- Ingredients:
- 10
- Yields:
-
24 equal squares
ingredients
-
Cake
- 2 lbs grated cassava
- 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
- 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
- 2⁄3 cup sugar
- 3 eggs, plus
- 3 egg whites
- 1 cup 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

-
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 ?
see 5 more questions
Reviews
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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!
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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.
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see 14 more reviews
Tweaks
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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