Cassava Coconut Cake- Easy yet Sumptuous Gluten free cake make with cassava and condensed and coconut milk. And it only requires 10 mins prep
I first had cassava cake at a Pilipino party – the food was set up in buffet style with stacked up cake platters layered with amazingly desserts – cupcakes, pies and cakes. At the bottom laid the cassava cake, topped with caramel and coconut flakes; It was so well presented 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 of it. Before leaving I got the recipe and made it over and over and over until I could not eat it anymore. It was exciting eating cassava in a dessert because I grew up eating cassava savory only.
If you are clueless as to what cassava is? It is a tuberous starchy root grown in most tropical countries especially in Africa. Nigeria is the world’s largest producer of cassava. This root requires very little water to grow. Here, in America,it is readily available in most Latin stores and even in the major supermarkets.
The cassava used in this recipe is grated cassava -available in Asian markets. You can use a food processor to grind your own cassava, though I would not recommend it, because there is very little difference in taste. If you prefer lighter cassava cake you can cut back on the grated cassava.
Cassava Coconut Cake
- 1 bag grated cassava 900gram
- 1 can evaporated milk 12 oz.
- 1 can condensed milk 14 oz.
- 1 can coconut milk 13.5 fl. oz.
- 3/4 cup granulated sugar sugar
- ¼ cup grated cheddar cheese
- 1/2 cup coconut flakes optional
- 2 large eggs beaten
- 2 ounce 4 tablespoons(56grams)unsalted butter, melted
- 1/2 teaspoon grated nutmeg
- 1 teaspoon vanilla extract
- ½ cup toasted coconut flakes optional
- Preheat oven to 350 degrees. Grease and flour 9x13 baking dish. Set aside
- In a large bowl blend cassava, evaporated milk, coconut milk and 2/3 can of the condensed milk (set aside remaining 1/3 for the topping)
- Then add, cheese, eggs, butter, vanilla, 1/2 cup coconut flakes and nutmeg. Mix well. Pour in the baking dish and bake for about 40 minutes.
- Remove and spread the remaining condensed milk over the cake , followed by the toasted coconut flakes ,bake for another 5 – 10 minutes.
- Remove and let it cool for about 10 minutes, then using a cookie cutter cut it and serve.