Cassava Cake (easy recipe)

Cassava Cake with Sweet Topping and Cheese

5 from 2 votes

Moist and cheesy cassava cake with a gooey caramelized condensed milk on top. You can make this with fresh cassava or frozen grated cassava. This cake stays soft even after a few days.

Course Dessert

Cuisine Filipino

Keyword yuca cake recipe

Prep Time 10 minutes

Cook Time 45 minutes

Servings servings

Calories 361kcal

Author Mella

Equipment

Banana leaves (optional)
Food Processor with grater or Hand grater (for fresh cassava)
Baking Pan

Ingredients

Cake

16 oz /approx 450g cassava or 2 small size cassava root grated (see note 1)
2 eggs
2 tablespoon unsalted butter melted
3 tablespoon brown sugar add more if preferred
¾ cup evaporated milk
½ can condensed milk
¾ cup coconut milk
⅛ teaspoon salt
½ cup grated young coconut or macapuno see note 2, optional

Cassava Topping (option 1)

½ can condensed milk add more if preferred
½ cup grated cheddar cheese for topping, add more if preferred

Cassava Topping (option 2)

½ can condensed milk
½ cup coconut milk
1 large egg
pinch of salt
grated cheese for topping

Cups - Metric

Instructions

Grease baking pan with butter or oil. Place banana leaves on top if using and grease the top as well. Pre-heat oven to 180c/ 375f.
Beat the eggs in a large mixing bowl. Add all the cake ingredients EXCEPT for the grated cassava. Mix well until sugar is dissolved. Do a taste test and add more sugar, if preferred.
Add the grated cassava. Stir until combined. Pour into the baking pan.
Place in the middle rack and bake for 45 minutes to 1 hour until a toothpick inserted comes out clean. Check doneness at 43 mins.
Remove cake from the oven. Sprinkle ¼ cup grated cheese on top. This is optional. Pour condensed milk, spreading evenly to the edges. If using the custard topping: place all ingredients in a bowl. Stir until combined then pour on top of the cake. Spread evenly.
Return to the oven on the upper-middle rack and BROIL until the top is golden. Watch carefully and rotate the pan if needed.
Sprinkle remaining cheese on top. Let the cake cool for 2-4 hours or overnight before slicing. Serve and enjoy!

Video

Notes

If using fresh cassava root: Cut the root into 2 to 3 pieces. Slice through the peel of each piece vertically then gently wedge a paring knife under the bark so that it lifts up and be easily removed (see video). Wash the flesh thoroughly to remove any dirt and leftover pieces from the bark. Soak for 20 minutes then discard the water. Grate using a food processor or a hand grater. For added texture, shred the cassava using the large holes of the grater.
Grated young coconut can be substituted with macapuno. I recommend draining the syrup to lessen the sweetness.
Storage and shelf life: Leftovers can last in the fridge for 3 to 4 days but I highly recommend consuming it within 3 days for the best flavor and texture.

Nutrition