Cassava Cake
A wonderfully moist, slightly sweet, and comforting Filipino dessert with a smooth, almost pudding-like texture in the center and a slightly golden, caramelized top.
Ingredients
- 2 lbs grated cassava thawed if frozen
- 1 can 14 oz sweetened condensed milk
- 1 can 13.5 oz coconut milk
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1/4 cup melted unsalted butter
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 1/4 cup sweetened condensed milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, whisk together sweetened condensed milk, coconut milk, evaporated milk, and melted butter until smooth.
- Add lightly beaten eggs and vanilla extract. Mix well.
- Stir in granulated sugar and salt until sugar is dissolved.
- Add grated cassava and mix until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While baking, prepare topping: In a small bowl, mix evaporated milk and sweetened condensed milk.
- Once cake is baked, pour topping evenly over hot cake.
- Optional: Broil for 1-2 minutes for a golden top. Watch carefully.
- Cool completely in the pan before slicing and serving.