Delicious Cassava Cake Recipe - Bake the Best Filipino Dessert

Get ready to dive into the sweet, comforting world of cassava cake, a true gem among Filipino recipes! This isn't just any dessert recipe; it's a beloved classic, cherished in homes across the Philippines and beyond. If you've been searching for the ultimate baking recipes to impress your family and friends, you've hit the jackpot. Our delicious cassava cake recipe will guide you through creating a moist, chewy cake made from grated cassava, topped with a rich, creamy custard and often a sprinkle of cheese. It’s surprisingly easy to make and guaranteed to be a hit. Whether you're a seasoned baker or just starting your culinary journey, this guide will help you master this delightful treat, bringing a taste of the Philippines right into your kitchen.

Ingredients

• For the Cassava Cake Base:
• 2 lbs (about 900g) grated cassava, thawed if frozen (fresh is best for texture if available!)
• 1 (13.5 oz) can full-fat coconut milk
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup granulated sugar (adjust to your sweetness preference)
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• For the Creamy Topping:
• 1 (13.5 oz) can full-fat coconut milk
• 1 (14 oz) can sweetened condensed milk
• 2 tablespoons all-purpose flour or cornstarch (for thickening)
• 1 large egg yolk
• 1/4 cup shredded cheese (cheddar or Eden cheese are popular choices)

Directions

1. Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper for easy removal.
2. Mix the Cassava Base: In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, sweetened condensed milk, granulated sugar, beaten eggs, melted butter, and vanilla extract. Mix well until all ingredients are thoroughly combined and the batter is smooth.
3. Bake the Base: Pour the cassava mixture into your prepared baking dish. Bake for 50-60 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out clean. This is your "done-ness guide" for the base!
4. Prepare the Topping: While the cake base is baking, prepare the creamy topping. In a saucepan, whisk together the coconut milk, sweetened condensed milk, all-purpose flour (or cornstarch), and egg yolk until smooth.
5. Cook the Topping: Cook the topping mixture over medium-low heat, stirring constantly, until it thickens to a custard-like consistency. This usually takes about 5-7 minutes. Be careful not to boil it vigorously.
6. Add Topping to Cake: Once the cassava cake base is baked and slightly cooled (about 5-10 minutes out of the oven), pour the warm creamy topping evenly over the surface.
7. Broil for Golden Finish: Sprinkle the shredded cheese over the topping. Return the cake to the oven and broil for 5-10 minutes, or until the topping is golden brown and bubbly, and the cheese is melted and slightly caramelized. Keep a close eye on it to prevent burning!
8. Cool and Serve: Let the cassava cake cool completely on a wire rack before slicing and serving. This allows the cake to set properly and makes for cleaner slices. Enjoy warm or chilled!