Cassava Cake

Serves: 12
easy dessert filipino

Ingredients

For the cake

  • 1 (454 g/16 oz) package Frozen grated cassava, thawed
  • 1 (400 ml/13 oz) can Full fat coconut milk
  • 1 (300 ml) can Sweetened condensed milk
  • 1 (340 g) jar Macapuno strings, drained
  • 2 Large egg
  • 2 tbsp unsalted butter, plus more for the pan, melted
  • 1 tsp Kosher salt
  • 0.5 tsp Vanilla extract

For the custard topping

  • 0.25 cup Sweetened condensed milk
  • 0.25 cups Coconut cream, well stirred
  • 1 tbsp unsalted butter, melted
  • 1 Egg Yolk
  • 0.5 tsp Kosher salt

Instructions

  1. 1

    Prepare Oven and Pan

    Preheat oven to 350°F
    Coat an 8x8 baking pan with the extra melted butter.
  2. 2

    Make Cake Batter

    Drain the grated cassava and transfer to a large bowl.
    To the same bowl, add 1 can coconut milk, 1 can sweetened condensed milk, 1 jar macapuno strings, 2 egg, 2 tbsp butter melted, 1 tsp salt, and 0.5 tsp vanilla extract.
    Stir until well combined.
  3. 3

    Bake Cake

    Transfer contents to the baking pan and cover tightly with aluminum foil.
    Bake until center is firm to the touch, 70-80 minutes.
  4. 4

    Make Custard Topping

    In a small saucepan, mix 0.25 cup sweetened condensed milk, 0.25 cups coconut cream, 1 tbsp butter melted, 1 egg yolk, and 0.5 tsp salt.
    Cook over medium-low heat, stirring constantly until smooth and comes to a gentle simmer, about 5 minutes. Remove from heat.
  5. 5

    Finish Cake

    When cake is ready, remove from oven, uncover and pour custard topping over cake.
    Return to oven uncovered until lightly golden-brown, 15-20 minutes.
    Turn oven to broil until top is well browned in spots, 3-5 minutes.
    Let cool completely (about 2 hours) before cutting.