Ingredients

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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.

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Instructions

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).

Nutrition

Serving Size: one normal portion
Calories: 400
Fat: 20 grams
Saturated Fat: 15 grams
Cholesterol: 70 mg