Cassava Cake Recipe

Preheat and Prepare

• Preheat oven to 350°F (175°C).
• Grease a 9×13-inch baking dish or line with parchment paper.

Make the Cake Batter

1. In a large bowl, combine grated cassava, condensed milk, evaporated milk, coconut milk, sugar, eggs, butter, and vanilla.
2. Stir until smooth and well blended.
3. Pour the mixture into the prepared baking dish.

Bake the Cake

• Bake for 40–45 minutes, or until set but not fully browned on top.

Make the Topping

• Remove from heat.
• In a saucepan, combine coconut milk, condensed milk, and egg yolks.
• Cook over low heat, stirring constantly, until thickened (about 10–12 minutes).

Add the Topping & Finish Baking

• Spread the topping evenly over the partially baked cake.
• Return to the oven and bake for 15–20 more minutes, or until the top is golden brown.

Cool and Serve

• Let cool for at least 30 minutes before slicing.
• Serve warm or chilled.

Tips for the Best Cassava Cake

• Fresh cassava has the best texture, but frozen works just fine.
• For a richer flavor, add shredded young coconut (buko) to the batter.
• Store leftovers in the fridge for up to 5 days — it tastes even better the next day.