Name: Cassava Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1/4 cup unsalted butter, softened at room temperature, to grease the baking pans -; 2 large eggs -; 1/8 teaspoon salt -; 1 cup sugar -; 1 can (14 ounces) sweetened condensed milk, divided (use 1/2 can for the cake and the rest for the topping) -; 1 (12-ounce) can evaporated milk, divided (use 1/2 can for the cake and the rest for the topping) -; 1 (13.5-ounce) coconut milk, divided (use 1/2 can for the cake and the rest for the topping) -; 1/4 cup unsalted butter, melted and cooled -; 1 cup grated coconut meat, frozen or fresh (thawed if frozen; do not use sweetened coconut flakes) -; 16 ounces (2 cups) frozen grated cassava, thawed at room temperature and drained -; 1/2 cup (62.5 g) all-purpose flour -; 1/4 cup sugar -; 1 (8-ounce) can coconut cream -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cassava Cake

1. 1/4 cup unsalted butter, softened at room temperature, to grease the baking pans -

2. 2 large eggs -

3. 1/8 teaspoon salt -

4. 1 cup sugar -

5. 1 can (14 ounces) sweetened condensed milk, divided (use 1/2 can for the cake and the rest for the topping) -

6. 1 (12-ounce) can evaporated milk, divided (use 1/2 can for the cake and the rest for the topping) -

7. 1 (13.5-ounce) coconut milk, divided (use 1/2 can for the cake and the rest for the topping) -

8. 1/4 cup unsalted butter, melted and cooled -

9. 1 cup grated coconut meat, frozen or fresh (thawed if frozen; do not use sweetened coconut flakes) -

10. 16 ounces (2 cups) frozen grated cassava, thawed at room temperature and drained -

11. 1/2 cup (62.5 g) all-purpose flour -

12. 1/4 cup sugar -

13. 1 (8-ounce) can coconut cream -

14. 1 teaspoon vanilla extract -

How to cook deliciously - Cassava Cake

1. Stage

Preheat the oven to 375° F. Pregrease both baking pans with the softened butter. Set aside.

2. Stage

Make the batter: In a large mixing bowl, beat the eggs with a wooden spoon. Add the salt and sugar. Continue mixing until blended. Pour the half-cans of condensed and evaporated milks, and coconut milk, reserving the remainder for the topping. Mix until blended. Add the cooled melted butter. Then add the grated coconut and cassava. Incorporate ingredients well.

3. Stage

Bake: Pour the batter equally into the greased pans, filling each pan halfway. Bake until the cake is solid and a cake tester inserted in the middle of the cake comes out clean, about 35 minutes.

4. Stage

Meanwhile, make the topping: While the cake is baking, start making the topping. In a medium bowl, whisk together the flour and sugar. Transfer the flour-sugar mixture to a small saucepan. Add the coconut cream, vanilla, and the remaining half cans of coconut milk, condensed milk, and evaporated milk. Whisk the ingredients together until smooth and free of lumps. Bring to a simmer over low heat. Continue stirring the topping mixture until it becomes thick and coats the spoon, about 5 to 8 minutes. (The mixture will thicken as it sits.)

5. Stage

Add the topping to the cake: When the topping has thickened, remove the pan from heat so it doesn’t curdle or burn. When the cassava cake has baked, use oven mitts to move the rack and the pan slightly halfway out of the oven. Pour the thickened topping all over the hot baked cassava cake, using a spatula to spread the mixture evenly.

6. Stage

Broil the topping: Return the pan and push the rack back into the oven. Do not move the rack up. Set the oven to broil and broil the cake until the top is golden brown and there are slightly charred spots around the top. Watch carefully, as the sugary topping can burn easily, and every broiler is different. The broiling may take up to 10 minutes.

7. Stage

Cool, cut, and serve: Cool the cake on the counter for at least 30 minutes. Slice the cake in the pan, allowing 2-inch slices per portion. You can either serve this cake warm, freshly baked, or chill it in the refrigerator, then serve it cold. Both ways are superb. Keep the cassava cake covered and refrigerated at all times. It lasts 3 to 5 days in the refrigerator. Did you love the recipe? Leave us stars below!