Easy, creamy & cheesy cassava cake recipe
This cassava cake recipe contains sugar, eggs, coconut milk and of course, grated cassava.
Servings 15 pcs
- 4½ lbs cassava grated
- 6 cups coconut milk (squeezed from 2 coconuts)
- 1 big can evaporated milk
- 1 lb brown sugar (Segunda)
- 1 tbsp butter for greasing
- 1½ cups coconut cream
- 3 whole eggs
- 1 big can condensed milk
- 1 small packet cheddar cheese (grated)
- macapuno (optional)
Mix the grated cassava, sugar, evaporated milk, and coconut milk.
Adjust your mixture by adding water if you think it's too dry. But don't make it too watery.
Grease the pan, pour in the cassava mixture, and bake in a preheated oven at 350° F for 1 hour until translucent in color. Make sure the mixture is evenly spread across the pan so it'll have the same moisture and consistency throughout the whole cake.
Remove it from the oven, mix all the toppings together except for the cheese, and cover the top of the cake with the mixture. You'll add the cheese on top just at the very end of baking to make sure it doesn't burn; it just has to melt. Then bake it again until this topping mixture is golden brown in color.
Remove it from the oven again, add the grated cheese on top, and bake for another minute or so until the cheese is golden brown.
Now it's ready to serve!
Calories: 591kcal | Carbohydrates: 86g | Protein: 5g | Fat: 28g | Saturated Fat: 25g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 688mg | Fiber: 3g | Sugar: 32g | Vitamin A: 21IU | Vitamin C: 30mg | Calcium: 68mg | Iron: 4mg