Oh, cassava cake! If you’ve never had it, you are MISSING OUT. Seriously, this easy homemade cassava cake recipe with coconut milk and cheese topping is a total game-changer. It’s like, THE dessert in the Philippines, you know? Everyone makes it, everyone loves it. But honestly, some recipes are just… complicated. That’s why I’m so excited to share *this* one. It’s seriously the easiest cassava cake EVER, and it tastes absolutely incredible. Trust me; even if you’re a total beginner, you can nail this!
Why You’ll Love This Easy Homemade Cassava Cake Recipe with Coconut Milk and Cheese Topping
Okay, so why should *you* make this cassava cake? Well, let me tell you!
- It’s seriously easy to make – even my kids help!
- You only need simple ingredients – nothing fancy.
- That creamy coconut flavor? To die for!
- And the cheesy topping? Don’t even get me STARTED. It’s the perfect sweet and salty combo.
- Plus, it’s perfect for dessert OR a snack. I won’t judge if you have a slice for breakfast!
Honestly, this cassava cake is just the BEST to share with friends, family, everyone! They’ll be begging you for the recipe, promise!
Ingredients for Your Easy Homemade Cassava Cake Recipe with Coconut Milk and Cheese Topping
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing cassava cake. Don’t worry; it’s a pretty straightforward list!
- 2 lbs cassava, grated. Trust me, grating it yourself makes a difference!
- 2 cups coconut milk. Canned or fresh? Your call! I usually use canned ’cause it’s easier.
- 6 oz evaporated milk – you know, the kind in the can!
- 3 large eggs – gotta have ’em!
- 1/4 cup butter, melted. Don’t burn it!
- 6 tablespoons cheddar cheese, grated. Yes, cheese! Don’t knock it ’til you try it!
- 1/2 cup condensed milk. Sweet, sweet goodness!
- 14 tablespoons granulated white sugar. Seems like a lot, but trust me, it’s perfect!
- 2 tablespoons flour. Just regular all-purpose flour is fine.
And for the topping, you’ll need:
- 2 tablespoons sugar.
- 1/2 cup condensed milk.
- 2 tablespoons cheddar cheese, grated.
- 2 cups coconut milk.
See? Not too scary, right? Let’s get baking!
How to Prepare This Easy Homemade Cassava Cake Recipe with Coconut Milk and Cheese Topping: Step-by-Step Instructions
Okay, friends, let’s get down to business! Here’s how we’re gonna make this amazing cassava cake. Don’t worry, I’ll walk you through it. It’s easier than you think!
Making the Cassava Cake Batter
First things first, the batter! Grab a big ol’ mixing bowl. Toss in your grated cassava, melted butter (make sure it’s not too hot!), condensed milk, evaporated milk, cheddar cheese (yep!), sugar, and those eggs. Now, mix it all up real good! Make sure everything’s combined, no lumps hiding in there!
Adding Coconut Milk and Preparing for Baking
Alright, now pour in that coconut milk! Mix it in gently until everything’s nice and smooth. Next, grease your baking tray. Don’t skimp on the grease, or your cake will stick! Then, just pour that batter right in. Easy peasy!
Baking the Easy Homemade Cassava Cake
Now, before we bake, preheat your oven to 350 degrees Fahrenheit. Give it about 10 minutes to heat up. Then, pop that tray in and bake for about an hour. Yup, a whole hour! Once it’s done, take it out and let it cool. Almost there!
Preparing the Cheese Topping
While the cake’s baking, let’s make that delicious cheesy topping. In a saucepan, mix together your sugar and flour. Then, pour in the condensed milk and mix it all up. Add that cheddar cheese (more cheese, YES!) and coconut milk. Now, stir, stir, stir! Keep stirring constantly for about 10 minutes until it thickens up.
Assembling and Broiling the Easy Homemade Cassava Cake with Coconut Milk and Cheese Topping
Okay, cake’s baked, topping’s ready! Pour that warm topping all over the cassava cake and spread it out evenly. Then, grab that last egg. Separate the yolk (we don’t need that) and brush the egg white all over the topping. This gives it a beautiful shine!
Broiling and Garnishing the Cassava Cake
Now, set your oven to broil. Watch it CAREFULLY, you don’t want to burn it! Broil until the top is a light golden brown. Then, take it out and sprinkle some extra grated cheese on top. Because why not? Serve it up, share it with your friends, and enjoy!
Tips for Success with Your Easy Homemade Cassava Cake Recipe with Coconut Milk and Cheese Topping
Want to make SURE your cassava cake is a total winner? Here are a few little secrets I’ve learned over the years!
- Use fresh cassava if you can! It really does make a difference in the texture.
- Don’t overbake it! A little jiggly in the middle is okay; it’ll set as it cools.
- Make sure your cheese topping is smooth! Nobody wants lumpy topping. Stir, stir, stir!
- Let it cool COMPLETELY before slicing. I know, it’s hard, but trust me on this one!
Follow these tips, and you’ll have a cassava cake that everyone will rave about, I promise!
Ingredient Notes and Substitutions for Easy Homemade Cassava Cake Recipe
Okay, let’s chat about those ingredients! First, the cassava. I like using the white variety, but you can experiment! Coconut milk? Full-fat is best for that creamy texture, but light works in a pinch. And the cheese? Cheddar’s my go-to, but quickmelt cheese is totally fine too! Don’t be afraid to play around a little. Just promise me you’ll try the original first!
Frequently Asked Questions About Easy Homemade Cassava Cake Recipe with Coconut Milk and Cheese Topping
Got questions? I’ve got answers! Here are a few things folks often ask about this easy homemade cassava cake recipe:
Can I use frozen cassava?
Okay, so fresh is best, BUT if you only have frozen grated cassava on hand, it’ll work! Just make sure to thaw it completely and squeeze out any extra liquid before using it. Otherwise, your cake might be a little too soggy.
How do I know when the cassava cake is done?
Good question! You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out with moist crumbs. A *little* jiggly is okay; it’ll firm up as it cools, I promise!
Can I make this cassava cake ahead of time?
Absolutely! In fact, I think it tastes even BETTER the next day. Just let it cool completely, cover it tightly, and store it in the fridge. The flavors meld together, and it’s just… *chef’s kiss*!
How long does this cassava cake last?
In the fridge, it’ll stay good for about 3-4 days. But honestly? It never lasts that long in my house! We devour it way before then!
Estimated Nutritional Information for Easy Homemade Cassava Cake Recipe with Coconut Milk and Cheese Topping
Okay, so I’m no nutritionist, BUT each slice of this amazing cassava cake is roughly around 350 calories. It’s got about 15g of fat, 5g of protein, and 50g of carbs. But hey, it’s dessert! Enjoy! (These are just estimates, BTW!)
Enjoy Your Easy Homemade Cassava Cake Recipe with Coconut Milk and Cheese Topping!
Alright, that’s it! Go bake this amazing cassava cake and then come back and tell me what you think! Leave a comment, rate the recipe, and share it with your friends! Happy baking!
Easy Homemade Cassava Cake Recipe: Ditch the Dreadful 4 Steps
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Easy homemade cassava cake recipe with coconut milk and cheese topping.
Ingredients
- 2 lbs cassava grated
- 2 cups coconut milk
- 6 oz evaporated milk
- 3 pieces egg
- 1/4 cup butter melted
- 6 tablespoons cheddar cheese grated
- 1/2 cup condensed milk
- 14 tablespoons granulated white sugar
- 2 tablespoons flour
- 2 tablespoons sugar
- 1/2 cup condensed milk
- 2 tablespoons cheddar cheese grated
- 2 cups coconut milk
Instructions
- Make the batter by combining the grated cassava, butter, 1/2 cup condensed milk, 6 oz. evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
- Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
- Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
- Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour. Remove from the oven and set aside.
- Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
- Pour-in 1/2 cup condensed milk then mix thoroughly.
- Add 2 tablespoons cheddar cheese while stirring constantly.
- Pour 2 cups of coconut milk and stir constantly for 10 minutes
- Pour the topping over the Cassava Cake (baked batter) and spread evenly.
- Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
- Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
- Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
- Garnish with extra grated cheese on top. Serve. Share and enjoy!
Notes
- Garnish with extra grated cheese on top.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
