Easy, creamy & cheesy delicious cassava cake recipe

 Cassava cake contains sugar, eggs, coconut milk, and of course, freshly grated cassava, and a little grated cheese to top it off.

Its creaminess is what makes it a favorite dessert and sets it apart from others you might try, so let’s start making a batch!

INGREDIENTS

4½ lbs cassava grated

6 cups coconut milk (squeezed from 2 coconuts)

1 big can evaporated milk

1 lb brown sugar (Segunda)

1 tbsp butter for greasing

for toppings:

1½ cups coconut cream

3 whole eggs

1 big can condensed milk

1 small packet cheddar cheese (grated)

macapuno (optional)

INSTRUCTIONS

Mix the grated cassava, sugar, evaporated milk, and coconut milk.

Mix ingredients for cassava cake base

Adjust your mixture by adding water if you think it's too dry. But don't make it too watery.

Grease the pan, pour in the cassava mixture, and bake in a preheated oven at 350° F for 1 hour until translucent in color. Make sure the mixture is evenly spread across the pan so it'll have the same moisture and consistency throughout the whole cake.

Pour the cassava cake mixture into a pan

Remove it from the oven, mix all the toppings together except for the cheese, and cover the top of the cake with the mixture. You'll add the cheese on top just at the very end of baking to make sure it doesn't burn; it just has to melt. Then bake it again until this topping mixture is golden brown in color.

Add the toppings to the cassava cake

Remove it from the oven again, add the grated cheese on top, and bake for another minute or so until the cheese is golden brown.

Add grated cheese

Now it's ready to serve!

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