Cassava Cake Delight Recipe

My family absolutely adores dessert, and we’re always on the lookout for new and exciting treats to try. Recently, I stumbled upon a recipe for Cassava Cake, and let me tell you, it was a game-changer! From the moment the sweet, coconut-infused aroma filled my kitchen, I knew we were in for something special. The cake itself is a delightful combination of textures – a slightly chewy, almost custard-like center, topped with a beautifully browned, caramelized crust. My kids, usually picky eaters when it comes to anything beyond chocolate, devoured it! My husband, who has a Filipino background, said it tasted just like the cassava cake his Lola used to make. This “Cassava Cake Delight Recipe” isn’t just a dessert; it’s a warm, comforting hug in cake form, perfect for sharing with loved ones or simply indulging in a sweet moment of your own. If you’re looking for a unique, delicious, and surprisingly easy-to-make dessert that will impress everyone, look no further. This recipe is a guaranteed crowd-pleaser and has quickly become a staple in our home.

Ingredients You’ll Need for Cassava Cake Delight

To embark on your cassava cake baking journey, gather these simple yet essential ingredients. Each plays a crucial role in creating the perfect balance of flavor and texture that makes this dessert so irresistible:

• For the Cake:
  • 4 cups Grated Cassava, fresh or frozen (if frozen, thaw completely and squeeze out excess water): Cassava is the star of the show, providing the cake’s unique chewy texture and slightly nutty flavor. Freshly grated is best if available, but frozen works well too.
  • 1 can (13.5 oz) Full-Fat Coconut Milk: Coconut milk lends a rich, creamy texture and a signature tropical flavor that beautifully complements the cassava. Full-fat is recommended for the best richness, but you can use light coconut milk for a slightly lighter version.
  • 1 can (14 oz) Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and contributes to the cake’s moist and dense texture. It’s a key ingredient for achieving that classic cassava cake sweetness.
  • 1 cup Evaporated Milk: Evaporated milk adds a subtle milky flavor and further enhances the cake’s creamy consistency. It also helps to balance the sweetness of the condensed milk.
  • 1 cup Granulated Sugar: Granulated sugar provides additional sweetness and helps to caramelize the top of the cake during baking, creating that beautiful golden-brown crust. You can adjust the amount slightly to your sweetness preference.
  • 1/2 cup Melted Unsalted Butter: Melted butter adds richness, moisture, and a lovely buttery flavor to the cake. It also contributes to a tender crumb.
  • 2 Large Eggs, lightly beaten: Eggs act as a binder, helping to hold the cake together and providing structure. They also contribute to the cake’s richness and texture.
  • 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding a touch of warmth and complexity.
  • 1/2 teaspoon Salt: Salt balances the sweetness and enhances the other flavors in the cake.
• For the Topping (Optional, but Highly Recommended):
  • 1 can (13.5 oz) Full-Fat Coconut Milk: Used again for the topping, coconut milk creates a luscious, creamy, and flavorful glaze.
  • 1/2 cup Sweetened Condensed Milk: Sweetened condensed milk in the topping adds extra sweetness and a beautiful glossy finish.
  • 1/4 cup Granulated Sugar: Sugar in the topping contributes to caramelization and a slightly thicker consistency when baked.
  • 2 tablespoons All-Purpose Flour or Cornstarch: A thickening agent that helps to create a slightly thicker, more stable topping that won’t be too runny. Cornstarch is gluten-free if needed.
  • Pinch of Salt: Balances the sweetness of the topping.

Ingredient Substitutions and Notes:

• Cassava: If fresh cassava is unavailable, frozen grated cassava is a good substitute. Ensure it is fully thawed and squeeze out as much excess water as possible to prevent a soggy cake.
• Coconut Milk: For a richer flavor, use full-fat coconut milk. Light coconut milk can be used, but the cake might be slightly less creamy. Avoid using “coconut milk beverage” which is often watered down.
• Sweetened Condensed Milk: There’s no direct substitute for sweetened condensed milk in terms of both sweetness and texture.
• Evaporated Milk: You can substitute with whole milk in a pinch, but evaporated milk provides a richer, more concentrated milky flavor.
• Sugar: You can adjust the amount of granulated sugar slightly to your preference. For a less sweet cake, reduce it by 1/4 cup.
• Butter: Melted coconut oil can be used as a dairy-free substitute, though it will impart a stronger coconut flavor.
• Flour/Cornstarch (Topping): Cornstarch is a good gluten-free option. A small amount of tapioca starch can also be used.

Step-by-Step Instructions for Baking Cassava Cake Delight

Follow these detailed instructions to create your own delicious Cassava Cake Delight. Each step is designed to guide you through the process, ensuring a perfectly baked and flavorful cake every time:

Step 1: Prepare the Oven and Baking Pan

• Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center of the oven for even baking.
• Grease a 9×13 inch baking pan (or similar sized pan) thoroughly with butter or cooking spray. Dust lightly with flour to prevent sticking. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides to easily lift the baked cake out later.

Step 2: Combine the Cake Ingredients

• In a large mixing bowl, combine the grated cassava, coconut milk, sweetened condensed milk, evaporated milk, granulated sugar, melted butter, beaten eggs, vanilla extract, and salt.
• Mix all the ingredients together until they are well combined and the batter is smooth and homogenous. You can use a whisk or a spatula for this step. Ensure there are no lumps of cassava.

Step 3: Pour Batter into Prepared Pan

• Pour the cassava cake batter evenly into the prepared baking pan.
• Spread the batter out to ensure it reaches all corners of the pan and is level.

Step 4: Bake the Cake (First Bake)

• Place the baking pan in the preheated oven and bake for 45-55 minutes, or until the cake is set around the edges and lightly golden brown on top.
• A toothpick inserted into the center should come out with moist crumbs attached, not wet batter. The cake will still be slightly jiggly in the center at this stage.

Step 5: Prepare the Topping While Cake Bakes

• While the cake is baking, prepare the coconut milk topping.
• In a medium saucepan, whisk together the coconut milk, sweetened condensed milk, granulated sugar, and all-purpose flour (or cornstarch).
• Cook over medium heat, stirring constantly, until the mixture thickens slightly and is smooth. This should take about 5-7 minutes. Be careful not to let it scorch at the bottom of the pan.
• Remove the topping from the heat and set aside.

Step 6: Add the Topping and Second Bake

• Once the cake has baked for the initial time (45-55 minutes) and is set, carefully remove it from the oven.
• Pour the prepared coconut milk topping evenly over the top of the partially baked cassava cake.
• Spread the topping to ensure it covers the entire surface of the cake.
• Return the cake to the oven and bake for another 20-30 minutes, or until the topping is golden brown and caramelized. Keep a close eye on it during this second bake to prevent the topping from burning. You may need to reduce the oven temperature slightly if it starts to brown too quickly.

Step 7: Cool and Set

• Remove the baked cassava cake from the oven and let it cool completely in the baking pan on a wire rack.
• Allowing the cake to cool completely is crucial for it to set properly and for the flavors to meld together. The texture will firm up as it cools.
• For best results, refrigerate the cake for at least 2-3 hours or overnight before serving. Chilling the cake further enhances its texture and makes it easier to slice.

Step 8: Slice and Serve

• Once the cassava cake is completely cooled and set (preferably chilled), slice it into squares or desired shapes.
• Serve chilled or at room temperature. Garnish with optional toppings if desired (see “How to Serve” section below).

Tips for Baking Success:

• Don’t Overmix: Mix the cake batter just until the ingredients are combined. Overmixing can lead to a tougher cake.
• Check for Doneness: Use a toothpick to check for doneness in both baking stages. The cake should be set but still moist.
• Cool Completely: Patience is key! Allow the cake to cool fully and chill for optimal texture and flavor.
• Adjust Baking Time: Oven temperatures can vary. Adjust baking time accordingly. If the topping browns too quickly, reduce oven temperature slightly or tent loosely with foil.
• Watch the Topping: Keep a close eye on the topping during the second bake to prevent it from burning. You want a beautiful golden-brown caramelization, not burnt edges.

Nutrition Facts for Cassava Cake Delight (Approximate)

Please note that these are approximate nutritional values and can vary based on specific ingredient brands, portion sizes, and slight variations in the recipe. This is an estimation per serving, assuming the recipe yields 16 servings.

• Servings: Approximately 16 servings
• Calories per serving: Around 350-400 calories (This is an estimate, actual calories may vary)

Approximate Macronutrient Breakdown per Serving:

• Fat: 15-20 grams (varies depending on coconut milk and butter content)
• Saturated Fat: 10-15 grams (primarily from coconut milk and butter)
• Cholesterol: 50-70 mg (from eggs and dairy)

Important Notes:

• Cassava cake is a dessert and is relatively high in calories, carbohydrates, and sugar due to the nature of its ingredients.
• It does contain some fat, primarily saturated fat from coconut milk and butter.
• It provides a small amount of protein and fiber.
• This nutritional information is an estimate. For precise values, you can use online nutrition calculators that allow you to input specific ingredient brands and amounts.
• Enjoy cassava cake in moderation as part of a balanced diet.

Preparation Time for Cassava Cake Delight

The preparation time for this Cassava Cake Delight recipe is relatively straightforward and can be broken down as follows:

• Prep Time: Approximately 20-25 minutes (This includes grating cassava if using fresh, measuring ingredients, and mixing the batter and topping).
• Cook Time:
  • First Bake: 45-55 minutes
  • Second Bake (with topping): 20-30 minutes
  • Total Bake Time: 65-85 minutes
• Cooling Time: Minimum 2-3 hours, ideally overnight (This is crucial for the cake to set and for optimal texture).

Total Time (excluding chilling): Approximately 1 hour 25 minutes to 1 hour 50 minutes

Total Time (including chilling): Minimum 3 hours 25 minutes to overnight.

Tips to Speed Up Prep:

• Use Frozen Grated Cassava: If using frozen grated cassava, it significantly reduces prep time as you skip the grating process. Just ensure it’s fully thawed and excess water is squeezed out.
• Measure Ingredients in Advance: Measure out all your ingredients before you begin mixing. This streamlines the process and makes baking more efficient.
• Read the Recipe Thoroughly: Familiarize yourself with all the steps before starting to bake. This will prevent any surprises and ensure a smoother baking experience.

While the baking time is a bit longer than some other cakes due to the two-stage baking process, the hands-on preparation time is quite manageable, making this recipe achievable even for beginner bakers. The delicious results are well worth the time invested!

How to Serve Your Cassava Cake Delight

Cassava Cake Delight is incredibly versatile and can be enjoyed in various ways. Here are some delightful serving suggestions to elevate your experience:

• Serve it Chilled: Cassava cake is traditionally served chilled, especially in warmer climates. Chilling enhances its texture, making it firmer and even more refreshing.
• Serve it Warm (Slightly): While chilling is common, some prefer to enjoy cassava cake slightly warm, especially fresh out of the oven (after proper cooling and setting time, of course!). The warmth can accentuate the coconut flavors.
• Plain and Simple: The cake is delicious enough to be enjoyed on its own, showcasing its natural flavors and textures.
• With a Dusting of Cinnamon: A light dusting of ground cinnamon adds a warm, aromatic spice note that complements the coconut and cassava beautifully.
• With a Scoop of Vanilla Ice Cream: The creamy coolness of vanilla ice cream creates a wonderful contrast with the slightly chewy texture of the cassava cake. This is a classic and satisfying pairing.
• With a Dollop of Whipped Cream: A dollop of freshly whipped cream adds a light and airy sweetness that enhances the cake without overpowering its flavors.
• With a Sprinkle of Toasted Coconut Flakes: Toasted coconut flakes add a crunchy texture and intensified coconut flavor, further emphasizing the tropical notes of the cake.
• With Caramel Sauce: A drizzle of homemade or store-bought caramel sauce adds a rich, buttery sweetness that complements the caramelized topping of the cassava cake.
• With Fresh Fruit: Pair slices of cassava cake with fresh tropical fruits like mangoes, pineapple, or papaya for a refreshing and vibrant dessert.
• As a Dessert for Special Occasions: Cassava cake is perfect for Filipino holidays, family gatherings, potlucks, or any special occasion where you want to impress with a unique and delicious dessert.

Serving Tips:

• Slice Neatly: Use a sharp, serrated knife to slice the cake cleanly, especially when chilled.
• Presentation: Arrange slices attractively on a plate and garnish as desired for a more elegant presentation.
• Portion Control: Cassava cake is rich, so moderate portion sizes are recommended.

Additional Tips for the Perfect Cassava Cake

To ensure your Cassava Cake Delight turns out perfectly every time, consider these helpful tips and tricks:

1. Proper Cassava Preparation is Key: If using fresh cassava, peel it thoroughly, removing the waxy outer layer and the fibrous core. Grate it finely. If using frozen grated cassava, thaw it completely and squeeze out as much excess water as possible. Excess moisture will result in a soggy cake.
2. Use Full-Fat Coconut Milk for Richness: Full-fat coconut milk provides the best flavor and creamy texture for cassava cake. While light coconut milk can be used, the cake will be less rich and flavorful. Avoid using coconut milk beverage, which is too watery.
3. Don’t Overbake: Overbaking can result in a dry and tough cake. Bake until the cake is set around the edges and lightly golden brown, and a toothpick inserted into the center comes out with moist crumbs. The cake should still be slightly jiggly in the center initially, as it will continue to set as it cools.
4. Cool Completely Before Slicing: Resist the temptation to slice the cake while it’s still warm. Allowing it to cool completely and chilling it for a few hours (or overnight) is crucial for it to set properly and develop the desired chewy texture. Chilling also makes it much easier to slice neatly.
5. Customize the Topping (Optional Variations): While the classic coconut milk topping is delicious, you can experiment with variations. Try adding a hint of citrus zest (like lime or lemon) to the topping for a brighter flavor. Or, for a richer topping, incorporate a bit of cream cheese or mascarpone into the coconut milk mixture. You can also sprinkle the topping with toasted shredded coconut before the second bake for added texture and flavor.

Frequently Asked Questions (FAQ) About Cassava Cake

Here are some common questions people have about cassava cake, along with their answers:

Q1: Can I make cassava cake ahead of time?

A: Absolutely! Cassava cake is a great make-ahead dessert. In fact, it’s often even better the next day after the flavors have had time to meld and the texture has fully set. You can bake the cake a day or two in advance, store it covered in the refrigerator, and it will be ready to serve whenever you need it.

Q2: How do I store leftover cassava cake?

A: Store leftover cassava cake in an airtight container in the refrigerator. It will keep well for up to 4-5 days. The chilled cake is often preferred by many!

Q3: Can I freeze cassava cake?

A: Yes, cassava cake freezes well. Allow the baked cake to cool completely, then cut it into slices or leave it whole. Wrap it tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving. The texture might be slightly softer after thawing, but the flavor will remain delicious.

Q4: Is cassava cake gluten-free?

A: Yes, cassava cake is naturally gluten-free! Cassava root is a naturally gluten-free ingredient. As long as you use cornstarch (which is gluten-free) or ensure your all-purpose flour is certified gluten-free for the topping, the entire recipe is suitable for those following a gluten-free diet.

Q5: What does cassava cake taste like?

A: Cassava cake has a unique and delightful taste and texture. It’s sweet, but not overly so, with a distinct coconut flavor from the coconut milk and topping. The texture is slightly chewy and dense, almost custard-like in the center, with a beautifully caramelized, slightly crisp topping. It’s a comforting and satisfying dessert with a tropical flair that is quite different from traditional Western cakes.

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