Cassava Cake Rcipe: This Is How You Make It Golden Brown Recipe

I am excited to share my latest twist on a Cassava Cake Recipe Filipino. Featuring freshly grated cassava, fresh eggs, and a perfect mix of coconut milk and butter, this dessert promises a delightful, sweet creaminess combined with a unique texture that will leave you intrigued and eager to learn more.

I recently experimented with a twist on a Filipino custard cake recipe that even reminded me of a Hawaii custard pie recipe in its rich flavors. I started with 3 cups of freshly grated cassava, knowing that only the best will do, and mixed in 1 cup sugar and 4 eggs to make sure it had that perfect structure.

I then added a can (14 oz) of coconut milk, a can (14 oz) of condensed milk for extra creaminess, and a can (12 oz) of evaporated milk for a smooth texture. I melted 1/4 cup of unsalted butter and stirred it in along with 1 teaspoon of vanilla extract and 1/2 teaspoon salt to balance the sweetness.

This recipe, which blends tradition with a bit of culinary creativity, really surprised me with its golden brown finish. It’s a unique take on a cassava cake that stands out among Filipino sweet breads and similar treats.

Enjoy making it!

Why I Like this Recipe

One reason is that I love how the freshly grated cassava gives a really unique texture and taste that you just cant get from regular flours.

Another thing is that the combo of coconut milk, condensed milk and evaporated milk makes the cake super creamy and sweet in just the right way.

I also appreciate how the recipe is pretty simple and straightforward, even if it means checking if your coconut milk and eggs are fresh; it makes me feel like I’m really putting care into every step.

Lastly, every time I bake this cake I feel a warm nostalgic vibe reminding me of home and happy memories spent in the kitchen with family and friends.

Ingredients

• Cassava is a starchy root that provides carbohydrates and fibre to give texture.
• Sugar adds sweetness and is mainly carbohydrates making it energy boosting.
• Eggs are rich in protein and help bind ingredients for a smooth cake structure.
• Coconut milk gives a creamy texture along with healthy fats and a slight sweetness.
• Condensed milk is extra sweet and creamy making the cake richer.
• Evaporated milk adds smoothness, binds mixtures and gives a silky texture to every bite.
• Melted unsalted butter helps blend flavors evenly and provides richness without being overpowering.

Ingredient Quantities

• 3 cups grated cassava (freshly grated try to use the best ones you can find)
• 1 cup sugar (use white sugar or brown sugar if its what you prefer)
• 4 eggs (make sure they are fresh, its really important)
• 1 can (14 oz) coconut milk (check that its not expired)
• 1 can (14 oz) condensed milk (this adds extra sweetness and creaminess)
• 1 can (12 oz) evaporated milk (for that smooth texture)
• 1/4 cup unsalted butter (melted and ready to mix in)
• 1 teaspoon vanilla extract (optional, but it really amps up the flavor)
• 1/2 teaspoon salt (to balance out the sweetness)

How to Make this

1. Preheat your oven to 350°F and grease a baking pan generously with melted butter so the cake doesnt stick.

2. In a large bowl, mix together the 3 cups of freshly grated cassava with 1 cup of sugar until theyre well combined.

3. Crack the 4 fresh eggs into the bowl one at a time and stir in gently before adding the 14 oz can of coconut milk.

4. Pour in the 14 oz can of condensed milk and the 12 oz can of evaporated milk, then mix them all together until smooth.

5. Stir in 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract (if you want that extra flavor), and 1/2 teaspoon salt.

6. Once your mixture looks even and creamy, carefully pour it into the prepared baking pan.

7. Bake in the preheated oven for 45 to 60 minutes, but start checking around 45 minutes until the top turns a nice golden brown.

8. Let the cake cool completely in the pan on a wire rack, then slice and serve with your favorite cup of coffee or tea.

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking pan (make sure you can grease it with melted butter)
3. Large mixing bowl (for all your ingredients)
4. Grater (to grate your fresh cassava)
5. Can opener (needed to open the coconut milk, condensed milk and evaporated milk cans)
6. Measuring cups and spoon (for the right amounts of sugar, butter, vanilla extract and salt)
7. Stirring utensil (a spoon or spatula works fine for mixing)
8. Wire rack (for cooling the cake in the pan)

FAQ

Cassava Cake Rcipe: This Is How You Make It Golden Brown Recipe Substitutions and Variations

• If you dont have white sugar, you can substitute it with brown sugar or even coconut sugar for a different twist.
• Instead of using coconut milk, you can use full-fat coconut cream thinned with a bit of water or try almond milk with a splash of coconut extract.
• If you’re out of condensed milk, you can whip up a homemade version by slowly reducing evaporated milk with extra sugar on the stove.
• For evaporated milk, you might use whole milk and simmer it until it thickens up to a similar consistency.
• When you’re short on unsalted butter, margarine or coconut oil works pretty well as a replacement.

Pro Tips

1. Make sure you use freshly grated cassava if you can find it because it gives the cake a better texture and flavor compared to the prepackaged stuff—it really makes a difference.
2. When you crack the eggs, have them at room temperature. It helps them mix more evenly with the rest of the ingredients, so your batter turns out smoother.
3. Be extra careful when adding the liquid ingredients (coconut milk, condensed milk, and evaporated milk). Stir gently but thoroughly so the cake ends up light and not too heavy.
4. If you like a little twist, try tasting your batter before baking. You can adjust the sugar or salt if needed, depending on how sweet or balanced you like it.