Cassava cake
Print recipeIngredients
- 4 cups grated (or shredded) cassava
- 1 can sweetened condensed milk ((12 oz))
- 1 can evaporated milk ((12 oz))
- 1 can coconut milk ((14 oz))
- 2 eggs (beaten)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Directions
| 1. | Preheat an oven to 350 degrees F (175 degrees C) |
| 2. | Stir the cassava, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; |
| 3. | Add the vanilla; pour into a buttered 9"x13" baking dish. |
| 4. | Bake for 45mn, then remove and brush melted butter on top for another 15-30 minutes until the edges are golden brown. |
| 5. | Most recipes recommend serving this cake cool, but I found it delicious hot, so it's up to you. |
Note
Some recipes mentioned melted butter, grated coconut, even cheddar cheese. I chose to make a simple version with as few ingredients as possible that would give a cake-like consistency rather than a custard-like one.
Other recipes have steps for various toppings, from tapioca custards to coconut strips. I wanted to keep my cake simple, so I did not add any.
Recipe adapted from:
http://filipino-desserts.blogspot.com/2012/09/cassava-cake-filipino-dessert.html
