This cassava cake recipe has a special place in my heart. Packed with flavors from cassava and coconut milk, it’s a delightful dessert that brings back memories of family gatherings. Known for its chewy texture and creamy topping, this cake is not just another dessert; it’s a celebration of the tropical ingredients that many of us adore. Whether you’re preparing for a holiday feast or a weekend family brunch, this cassava cake is sure to impress.
Why you’ll love this dish
What sets this cassava cake apart? For starters, it’s a one-bowl wonder—minimal cleanup, maximum flavor. The sweetness of the condensed milk paired with the creamy richness of coconut milk creates a luscious dessert that everyone can enjoy. It’s budget-friendly too; the ingredients are simple and accessible, making it perfect for any occasion. Plus, with its unique texture, this cake is like nothing you’ve tasted before!
“This cassava cake is a family favorite! The flavors are incredible, and the texture is unlike any other dessert. Everyone keeps asking for seconds!” — Happy Baker
Step-by-step overview
Making cassava cake is easier than you might think. It’s all about mixing the ingredients, baking, and then adding a creamy topping. You’ll need some basic baking tools, and the entire process from start to finish takes under two hours, including cooling time. Get ready for a delicious treat that you will enjoy sharing!
What you’ll need
Collect the following ingredients to start whipping up your cassava cake:
- 3 cups cassava, grated
- 1 can coconut milk
- 1 can evaporated milk
- 3 eggs
- 1/4 cup butter, melted
- 1/2 cup coconut strings (optional)
- 3/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 cup condensed milk (for topping)
- 1 egg yolk (for topping)
You can substitute the cassava with frozen grated cassava if fresh isn’t available, and feel free to use dairy alternatives if you’re going for a vegan option!
