Cassava Cake
A rich and moist Filipino-style cassava cake featuring grated young coconut, sweetened with sugar and coconut milk, perfect for gatherings or dessert lovers seeking tropical flavors.
Ingredients
Instructions
- Mix all ingredients except for eggs and condensed milk. Spread the mixture in a 9 x 13-inch pan.
- Bake for 30 to 45 minutes or until done.
- Mix eggs and condensed milk and spread over the top of the cake.
- Bake until the top is browned.
Tips & Substitutions
For a richer flavor, consider using unsweetened shredded coconut instead of fresh young coconut. You can substitute the margarine with coconut oil for a dairy-free version. Mixing the eggs and condensed milk until smooth ensures a uniform topping. Keep an eye on the baking time, as ovens vary; a toothpick should come out clean when the cake is done.
Serving Suggestions
Serve the cassava cake warm or at room temperature, garnished with additional grated coconut or a drizzle of coconut cream for extra decadence. It pairs beautifully with a cup of coffee or tea and can also be enjoyed as a dessert alongside a refreshing drink like Cranberry-Raspberry Punch.
Storage & Reheating
Once cooled, store leftover cassava cake in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warmed through. You can also enjoy it cold, as the flavors meld beautifully when chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Cassava Cake contains roughly 554 calories, with 6g protein, 59g carbohydrates, and 34g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of iron and calcium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cassava instead of fresh?
Yes, you can use frozen cassava. Just ensure it is fully thawed and drained of excess moisture before mixing it into the batter. This will help maintain the right consistency and texture in the final cake.
Is it possible to make this cake gluten-free?
Absolutely! The main ingredient, cassava, is naturally gluten-free. Just be sure that all other ingredients, like the sugar and dairy products, are also certified gluten-free to avoid any cross-contamination.
How can I enhance the flavor of the cassava cake?
You can enhance the flavor by adding a teaspoon of vanilla extract or a pinch of nutmeg or cinnamon to the batter. These spices complement the sweetness of the cake and add depth to the overall flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).