Cassava Cake
Cassava cake gets its distinctive chew from grated cassava root, bound with coconut milk and condensed milk into a dense, moist base, then baked under a layer of custard that turns golden and slightly caramelized on top. It sits somewhere between a cake and a pudding, and keeps well for days, which is part of why it’s such a fixture at merienda and potlucks. A good slice should be soft enough to cut cleanly, with a custard top that holds together.
Watch It Made
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Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine the grated cassava, coconut milk, half the condensed milk, half the evaporated milk, grated coconut, 1 egg, 1/4 cup melted butter, sugar, and vanilla extract. Mix well.
- Pour the batter into the prepared pan and spread evenly. Bake for 45-50 minutes, until mostly set and lightly golden at the edges.
- While the base bakes, make the custard topping: whisk together the remaining condensed milk, remaining evaporated milk, remaining 2 eggs, remaining 1/4 cup butter, and the flour until smooth.
- Pour the custard mixture evenly over the partially baked cassava base.
- Return to the oven and bake for another 25-30 minutes, until the custard is set and golden brown on top. For extra color, broil for the last 2-3 minutes, watching closely.
- Let cool completely before slicing into squares — the cake firms up significantly as it cools.
Cook's Tip
Let the cake cool fully, ideally a few hours, before cutting — slicing it warm gives you a gooey, collapsed mess, while a fully cooled cake holds clean, distinct layers between the custard top and the cassava base.