This is by far my favorite Filipino dessert EVER. Even though it's called a "cake", texturally it's nothing like a cakel. It's more starchy and comparable to eating sticky rice type dessert. Cassava or Yuca (different from Yucca) is a root crop native to South America, but very widely used in the Philippines and other tropical regions. This dessert is very popular in my culture and for good reason! It's so delicious and quite easy to make.
As exotic as this dessert is, all the ingredients I used can be found at the grocery store. The grated cassava and young coconut are probably the 2 that will be harder to find. An Asian Supermarket or Filipino Store are your best bets, BUT they also sell them at Garden Fresh here in Illinois, if you have one nearby.
Cassava Cake
Cake
- 2 packages grated cassava
- 1 package shredded coconut drained
- 3 eggs
- 1 can sweetened condensed milk
- 1 can coconut milk
- 1 1/2 cups sugar
- 1 stick butter melted
- 1 teaspoon vanilla
Topping
- 2 egg yolks
- 1/4 cup sweetened condensed milk
- 2 teaspoons sugar
Cooking Directions
- Thaw grated cassava and young shredded coconut.
- Preheat oven to 350 degrees F.
- In a large bowl, whisk in eggs and condensed milk with the cassava.
- Add coconut milk,sugar, and shredded coconut. Whisk.
- Add butter and vanilla extract. Mix well. Final batter will be thin and liquidy.
- Line baking dish with parchment paper or grease with butter.
- Whisk together topping ingredients until smooth and light in color. Set aside.
- Bake for 40 minutes or until top has just start to set. Cake will still be pale. Brush thick layer of topping mixture, then continue to bake for another 10 minutes or until top is golden or until toothpick inserted comes out clean
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| batter will be liqidy with some lumps |
Get Your Feast On!
