Special Cassava Cake Recipe | Creamy, Delicious, and Not Too Sweet
This Special Cassava Cake Recipe is creamy, chewy, rich, and perfectly sweetened. Made with only five simple ingredients, it features a soft cassava base topped with a delicious coconut milk custard. Perfect for merienda, dessert, fiestas, and special occasions.
Ingredients
Base
- 630 grams grated cassava from approximately 3/4 kg unpeeled or 650 grams peeled cassava or 2 1/2 cups grated
- 3/4 cup condensed milk
- 3/4 cup evaporated milk
- 3/4 cup coconut cream
- 2 tablespoons white sugar
Toppings
- 1/3 cup condensed milk remaining from the can
- 3/4 cup + 1/2 tablespoon evaporated milk
- 1 cup + 1 tablespoon coconut cream
- 2 tablespoons white sugar reduce to 1 tablespoon if preferred
Instructions
Prepare the Cassava
- Peel the cassava carefully and completely remove the thick brown skin.
- Wash thoroughly.
- Grate the cassava using a fine grater.
Make sure the cassava is bright white and freshly harvested.
Make the Base
- In a large mixing bowl, combine: grated cassava, condensed milk, evaporated milk, coconut cream, and white sugar.
- Mix until everything is evenly combined.
- Pour into a lined baking pan.
- Bake in a preheated oven at 180°C for 50 minutes to 1 hour. Baking time may vary depending on the size of your baking pan and your oven.
Prepare the Topping
- Combine: condensed milk, evaporated milk, coconut cream, and sugar.
- Cook over medium-high heat, then reduce to medium-low once it's already hot.
- Stir continuously until the mixture becomes slightly thick and starts sticking lightly to the back of your spoon. If lumps appear, use a balloon whisk until smooth.
- Transfer to another bowl immediately to stop the cooking process.
Finish Baking
- Test the baked cassava using a toothpick. It is ready once no wet batter sticks to the toothpick. Do not overbake.
- Spread the cooked topping evenly over the cassava.
- Return to the oven. Bake again at 180°C for 15 minutes.
- Allow the cassava cake to cool completely.
- Slice and serve.