Cassava Coconut Cake

Easy yet sumptuous gluten-free cake made with cassava, condensed milk, and coconut milk. Even better, it only requires 10 minutes of prep.

Course Dessert/Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 384kcal

Author Imma

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.

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.