Why You’ll Love This Cassava Cake Recipe
If you’ve ever tasted a slice of cassava cake, you know why it’s a favorite for many. The rich, creamy texture and subtly sweet flavor make it irresistible.
I love how this cake perfectly blends the taste of cassava with coconut, creating a delightful tropical experience. Every bite feels like a warm hug, transporting me to sunny days spent with family.
Plus, it’s surprisingly easy to make! Whether it’s for a special occasion or just a treat for myself, this cassava cake never disappoints.
Trust me, once you try it, you’ll be hooked!
Ingredients of Cassava Cake
Making cassava cake is like throwing a little tropical party in your kitchen, and trust me, you want to be part of that festivity. The ingredients are simple but oh-so-delicious, each adding its own special touch to the cake. If you can get your hands on some grated cassava, you’re already halfway there.
The combination of sweetened condensed milk, coconut milk, and coconut cream makes it rich and creamy, while the grated coconut adds a lovely texture. Are you drooling yet? Let’s check out what you’ll need to whip up this delightful treat.
Ingredients for Cassava 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
- 3 egg yolks
Now, before you dash off to the store, let’s talk a bit about these ingredients. If you’re wondering about grated cassava, it’s the star of the show, so make sure to get the fresh stuff if possible.
You can often find it in the frozen section of your local grocery store, or you might even have a neighbor who grows it—how cool would that be?
Also, the coconut products can vary in richness, so if you want your cake to be especially decadent, don’t skimp on the coconut cream. And as for the eggs, using fresh ones will give you the best results, both in flavor and texture.
How to Make Cassava Cake
Alright, let’s get ready to make some cassava cake that’ll make your taste buds dance. First things first, you’ll want to preheat your oven to a cozy 325°F.
While that’s warming up, grab yourself a large mixing bowl and toss in your star ingredient: 2 lbs of grated cassava. Now, I’m not saying you should go on a treasure hunt for fresh cassava, but if you find it, you’re in for a real treat. If not, the frozen stuff will do just fine—just make sure to thaw it out first.
Next up, it’s time to add some creamy goodness. You’ll need a 14-ounce can of sweetened condensed milk—don’t forget to reserve 1/3 cup for the topping later. Then, pour in a 12-ounce can of evaporated milk and a 14-ounce can of coconut milk (again, reserve 1/3 cup for topping).
Now, for a little extra richness, add a 13-ounce can of coconut cream, with the same 1/3 cup reserved. Sprinkle in 2/3 cup of sugar, crack in 3 whole eggs, and add 3 egg whites. Finally, throw in 1 cup of grated coconut and 3 egg yolks. Mix all of that together until it’s nice and blended—think of it as a tropical smoothie, but way better because it’s going to be cake.
Once your batter is all mixed up, it’s time to pour it into two greased rectangular pans, making sure to divide it evenly. Pop those into the preheated oven and let them bake for about 30 minutes, or until the top is no longer liquid—trust me, you’ll know when it’s ready.
While that’s happening, you can prepare your topping with the reserved ingredients. Mix together the remaining sweetened condensed milk, coconut milk, and coconut cream, and spread that heavenly mixture over the cakes. Bake again for another 20 to 30 minutes until it’s all beautifully set.
Once you’ve let the cakes cool completely, slice them into 24 equal squares. There you go, a delightful cassava cake that’s sure to impress your friends and family—maybe even the neighbor who grows cassava. Enjoy!
Cassava Cake Substitutions & Variations
After whipping up that delicious cassava cake, you might find yourself wanting to experiment a little.
You can easily swap the sweetened condensed milk with coconut cream for a richer flavor. If you’re looking for a healthier option, try using almond milk instead of evaporated milk.
For those who love a nutty twist, adding chopped nuts like cashews or almonds can enhance the texture. You could even mix in chocolate chips for a fun variation.
Don’t forget to play with the toppings—caramelized bananas or fresh mango slices can elevate your cake to a whole new level of deliciousness!
Additional Tips & Notes
While baking your cassava cake, keep in mind that using fresh grated cassava can greatly enhance the flavor and texture compared to frozen options.
If you can’t find fresh, make sure to thaw frozen cassava completely and drain any excess water.
I recommend letting your cake cool completely before slicing—it’ll hold together better.
For an extra touch, feel free to sprinkle a bit of toasted coconut on top before serving.
This cake keeps well, so don’t hesitate to make it a day ahead. Just store it in an airtight container at room temperature.
Enjoy your delicious creation!