Cassava Coconut Cake
Cassava coconut cake is easy yet delectable with cassava, condensed milk, and coconut milk. Even better, it only requires 10 minutes of prep and is naturally gluten-free.
I first had cassava cake at a Filipino party. They set the food up buffet style with stacked-up cake platters layered with amazing desserts—cupcakes, pies, and cakes. On the bottom tray, I could see the cassava cake topped with caramel and coconut flakes. It was so gorgeous with cherries on top, I couldn’t take my eyes off it. I just had to try it!
So, while the other guests were mixing and mingling with each other, I was mingling with the cassava cake and enjoying every bite. Before leaving, I managed to get the recipe. Oh boy! I made it over and over and over until I couldn’t eat any more. Eating cassava in a dessert was exciting because I grew up eating cassava only as a savory dish.
What Is Cassava?
This tuberous, starchy root is grown in most tropical countries, especially in Africa. Nigeria is the world’s largest cassava producer, primarily thanks to the plant requiring little water to grow. In the United States, it’s readily available in most Latin grocery stores and major supermarkets like Walmart. You may know it by another name, yuca or manioc.
How to Make Cassava Coconut Cake
- Preheat oven to 350℉ (180℃).
- Grease and flour a 9×13 baking dish. Set aside.
- Step 1 – In a large bowl, blend cassava, evaporated milk, coconut milk, and ⅔ of a can of condensed milk (reserve the remaining ⅓ for the topping).
- Step 2 – Add the cheese, eggs, butter, vanilla, ½ cup coconut flakes, and nutmeg. Mix well.
- Bake – Pour into the baking dish and bake for about 40 minutes.
- Glaze – Remove the cake from the oven and spread the remaining condensed milk over it. Sprinkle the toasted coconut flakes on top and bake for another 5-10 minutes.
- Serve – Remove and let it cool for about 10 minutes. Slice and serve.
Tips and Tricks
- Frozen yuca is usually available in Latin and Asian grocery stores. Slightly thaw and grate it with a manual grater or food processor, then rinse it for the recipe.
- Cassava (yuca) is toxic raw. So please cook it thoroughly before eating.
What Goes With Cassava Coconut Cake
Cassava coconut cake is the perfect finish for seafood paella or curry fish. Add some coconut bread rolls for Asian comfort food.
More Incredible Cassava Recipes to Try
Cassava Coconut Cake
Ingredients
- 1 2-pound bag grated cassava
- 1 12-ounce can evaporated milk
- 1 14-ounce can condensed milk
- 1 13.5-ounce can coconut milk
- ¾ cup (150g) granulated sugar
- ¼ cup (113g) grated cheddar cheese
- ½ cup (35g) coconut flakes (optional)
- 2 large eggs beaten
- 2 ounces (56g) unsalted butter, melted
- ½ teaspoon (1g) grated nutmeg
- 1 teaspoon (ml) vanilla extract
- ½ cup (35g) toasted coconut flakes (optional)
Instructions
- Preheat oven to 350℉ (180℃). Grease and flour a 9"x13" baking dish. Set aside.
- In a large bowl, blend grated cassava, evaporated milk, coconut milk, and ⅔ can of the condensed milk (set aside the remaining ⅓ can for the topping).
- Then, add cheese, eggs, butter, vanilla, ½ cup coconut flakes, and nutmeg. Mix well. Pour into the baking dish and bake for about 40 minutes.
- Remove from the oven and spread the remaining condensed milk over the cake, followed by the toasted coconut flakes, and bake for another 5-10 minutes.
- Remove from the oven and let it cool for about 10 minutes. Then slice and serve.
Tips & Notes:
- If you decide to use fresh cassava, carefully cut off both ends. Please be careful because cassava is pretty hard, and I know from experience it’s easy to cut yourself. Then, cut the root crosswise into approximately 4″ sections. With a sharp knife, slit the peel lengthwise, cutting only through the skin, not into the flesh. Carefully slide your knife under the peel and remove it.
- You can also buy frozen peeled cassava in Latin and Asian grocery stores. Slightly thaw and grate it with a manual grater or food processor, then rinse it for the recipe.
- Cassava (yuca) can be toxic raw. Please make sure you cook it before eating.
- If you prefer lighter cassava cake, slightly reduce the amount of grated cassava.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Hello dear and thanks for a good job. I want to ask if i can substitute cassava flour for the grated cassava. Would anything change in the measurements? Thanks again.
Yes, it would . Sorry, can’t say for sure without further testing .
Ma’am, am so proud of you, no regrets subscribing for these, am really learning. Thnx.
I haven’t ever tried cassava before, but this cake looks SO incredibly delicious that I’m curious to know what it tastes like.
It’s Heavenly!!!
That is why I am happy to find your site! I tried the puff puff with no sugar and wheat flour but added honey…it was GOOD! 😀 Friends loved it! I will explore more of your recipes and am excited! Wondering if you have any recipe for egusi and okra soup?
Arlyn, I like your spin on puff puff, might have to try that sometime- I just love trying new puff-puff recipes.
I am having a hard time linking the recipes here- just do a quick search at the of the page for okra and egusi soup.
Ohhhh….I will be trying this Cameroonian style 😀 My fiance is from Cameroon and I am Filipino…our culture blends beautifully! I will use less condense milk and just use a little sugar though 😀 Cannot wait to try this soon!
Arlyn, congratulation on your engagement and welcome to the Cameroonian family. You will love our food! Let me know you like this cassava cake. Thanks for stopping by!
will be trying this next.