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Cassava Cake Creamy and Cheesy Version

Cassava Cake Creamy and Cheesy Version

Cassava-based dessert — chewy, sweet, and often topped with coconut or custard. A Filipino classic.

Prep: 10 min Cook: 60 min

Ingredients

  • 2 large bs. cassava (grated)
  • 2 cup coconut cream
  • 340.2 g (12 oz) evaporated milk
  • 3 eggs
  • 3 tbsp butter (melted)
  • 1.5 cup quick-melt cheese (shredded)
  • 396.9 g (14 oz) condensed milk
  • 1 cup coconut cream

Instructions

  1. Preheat oven to 350F.

  2. Mix together the wet ingredients in a mixing bowl starting by cracking the eggs. Beat until smooth. Pour the evaporated milk, condensed milk, butter, and coconut milk. Whisk everything together until the mixture smoothens.

  3. Add the grated cassava and ½ cup cheese in the bowl where the wet ingredients are at. Mix well.

  4. Transfer the mixture into a greased baking pan. Bake for 1 hour.

  5. Prepare the topping my mixing all the toping ingredients in a clean bowl. Mix everything together. Set aside.

  6. Pour the topping mixture over the baked cassava. Put the baking pan back in the oven. Continue baking for 350F until the topping thickens. Note: You will notice that it will burn a bit, that is normal.

  7. Remove the baking pan from the oven. Let the cassava cake cool down.

  8. Slice the cake into serving pieces. Serve for dessert.