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How to cook CASSAVA CAKE:

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 10

Ingredients
  

  • 1 pack 6 oz frozen, grated cassava thawed
  • 1 cup desiccated coconut optional
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 can coconut milk
  • 2 med egg yolks
  • FOR THE CUSTARD TOPPING
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 can coconut milk
  • 2 med egg yolks
  • 1 tablespoon flour - dissolved in 2 tablespoons milk

Instructions
 

  • Grease pan or baking dish with butter and set aside.
  • In a big, deep bowl, combine all the ingredients for the cassava cake and mix well.
    1 pack 6 oz frozen, grated cassava, 1 cup desiccated coconut, 1 can condensed milk, 1 can evaporated milk, 1 can coconut milk, 2 med egg yolks
  • Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
  • After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until custard is cooked and turns golden.
    1 can condensed milk, 1 can evaporated milk, 1 can coconut milk, 2 med egg yolks, 1 tablespoon flour - dissolved in 2 tablespoons milk

Notes

Store in a sealed container and consume within 3 days.