CASSAVA CAKE

Made with grated cassava ( yuca), this baked dessert is chewy, sticky, rich and decadent topped with a luscious sticky coconut milk-based custard topping. And best of all it’s super easy and comes together in less than 15 mins (baking takes an hour) 

Cassava cake is a traditional Filipino snack cake and is gluten-free

Macapuno is a type of sweet Filipino coconut with a soft jelly-like texture 

INGREDIENTS for cake 

• 1kg freshly grated cassava( around 4 cups )

• 1cup coconut milk

• ¼ cup melted butter

• 2large eggs

• 1can evaporated milk( 370 ml)

• 1can condensed milk( 390g)

• ½ cup of macapuno/ coconut strings( optional) 

• 2tbsp sugar ( optional) 

FOR TOPPING 

• ½ cup condensed milk

• ½ cup of coconut milk

• 1large egg 

• 1tbsp macapuno( optional)

• Grated cheese ( optional)

INSTRUCTIONS

• squeeze some of the liquid from the great grated cassava ( not completely)

• Grease a baking dish

• Mix together all the ingredients for the cake 

• Preheat oven to 350F or 175 c

• Bake for 45-60 mins or until fully set

Prepare the topping by mixing together condensed milk, coconut milk, macapuno  and egg

• Mix well to blend everything well

• Pour over the firm cassava cake and further bake it for 15-20 mins

That’s it, your easy cassava cake is ready

Serve warm or cool in the refrigerator and serve cold with grated cheese on the surface