Soft & Creamy Cassava Cake
Soft & Creamy Cassava Cake
Ingredients
For the Cassava Cake Base
- 2 pounds grated cassava, thawed if frozen, squeezed of excess liquid
- 1 1/2 cups coconut milk
- 1 can condensed milk, (14 ounces)
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Creamy Topping
- 1 can coconut cream, (13.5 ounces)
- 1/2 cup condensed milk
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1/2 cup shredded cheddar cheese, for topping
For Preparation
- 1 tablespoon butter, softened, for greasing
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking pan with softened butter.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the grated cassava, coconut milk, 1 can of condensed milk, 1/2 cup granulated sugar, beaten eggs, all-purpose flour, vanilla extract, and salt. Mix well until all ingredients are thoroughly combined and the batter is smooth.
⏱️ 10 min
- 3
Pour the cassava mixture into the prepared baking pan and spread evenly.
⏱️ 2 min
- 4
Bake in the preheated oven for 45-50 minutes, or until the edges are set and lightly golden brown. The center should still be slightly soft.
⏱️ 50 min•🌡️ 375
- 5
While the cassava cake is baking, prepare the creamy topping. In a medium saucepan, combine the coconut cream, 1/2 cup condensed milk, and 2 tablespoons granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is warm.
⏱️ 8 min
- 6
Stir in the cornstarch slurry (cornstarch dissolved in water) into the coconut cream mixture. Continue to cook, stirring constantly, until the topping thickens to a custard-like consistency, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 7
Once the cassava cake is partially baked, remove it from the oven. Pour the prepared creamy topping evenly over the hot cassava cake. Sprinkle the shredded cheddar cheese over the topping.
⏱️ 3 min
- 8
Return the cassava cake to the oven and bake for another 10-15 minutes, or until the topping is set and the cheese is melted and lightly golden. Keep an eye on it to prevent burning.
⏱️ 15 min•🌡️ 375
- 9
Remove the cassava cake from the oven and let it cool completely on a wire rack before slicing and serving. This allows the cake to set properly and become firm.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Soft & Creamy Cassava Cake
For the Cassava Cake Base
- 2 pounds grated cassava, thawed if frozen, squeezed of excess liquid
- 1 1/2 cups coconut milk
- 1 can condensed milk, (14 ounces)
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Creamy Topping
- 1 can coconut cream, (13.5 ounces)
- 1/2 cup condensed milk
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1/2 cup shredded cheddar cheese, for topping
For Preparation
- 1 tablespoon butter, softened, for greasing
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking pan with softened butter.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the grated cassava, coconut milk, 1 can of condensed milk, 1/2 cup granulated sugar, beaten eggs, all-purpose flour, vanilla extract, and salt. Mix well until all ingredients are thoroughly combined and the batter is smooth.
⏱️ 10 min - 3
Pour the cassava mixture into the prepared baking pan and spread evenly.
⏱️ 2 min - 4
Bake in the preheated oven for 45-50 minutes, or until the edges are set and lightly golden brown. The center should still be slightly soft.
⏱️ 50 min•🌡️ 375 - 5
While the cassava cake is baking, prepare the creamy topping. In a medium saucepan, combine the coconut cream, 1/2 cup condensed milk, and 2 tablespoons granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is warm.
⏱️ 8 min - 6
Stir in the cornstarch slurry (cornstarch dissolved in water) into the coconut cream mixture. Continue to cook, stirring constantly, until the topping thickens to a custard-like consistency, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 7
Once the cassava cake is partially baked, remove it from the oven. Pour the prepared creamy topping evenly over the hot cassava cake. Sprinkle the shredded cheddar cheese over the topping.
⏱️ 3 min - 8
Return the cassava cake to the oven and bake for another 10-15 minutes, or until the topping is set and the cheese is melted and lightly golden. Keep an eye on it to prevent burning.
⏱️ 15 min•🌡️ 375 - 9
Remove the cassava cake from the oven and let it cool completely on a wire rack before slicing and serving. This allows the cake to set properly and become firm.
⏱️ 30 min