Easy Cassava Cake
Cassava cake is a Filipino dessert made from manioc (cassava). Here is a recipe that really easy to make and with deliciously rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.
- Prep time
- 10 min
- Cook time
- 1 hr 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack (16 oz) frozen, grated cassava (- thawed)
- 1 cup desiccated coconut (- (optional))
- 3/4 can (1 can is 14 oz) condensed milk
- 3/4 can (1 can is 12.05 fl oz) evaporated milk
- 3/4 can (1 can is 13.5 fl oz) coconut milk
- 5 tablespoons sugar
- 2 egg yolks
- 1/4 can condensed milk
- 1/4 can evaporated milk
- 1/4 can coconut milk
- 2 egg yolks
- 1 tablespoon flour (- dissolved in 2 tablespoons milk)
Instructions
- 1
Grease pan or baking dish with butter and set aside.
- 2
In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
- 3
Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
- 4
After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until custard is cooked and turns golden.