If you’re craving a delightful treat that perfectly balances creamy richness with a hint of tropical charm, this Cheesy Coconut Cassava Cake Recipe is just the ticket. Combining the naturally sweet and slightly nutty flavor of cassava with the lusciousness of coconut milk and a generous touch of cheese, this cake offers a comforting texture with a golden crust that’s both irresistible and unique. Whether you’re looking to impress guests or simply indulge in a slice of heaven, this recipe brings together simple ingredients for a truly unforgettable dessert experience.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from lending moisture and flavor to creating the perfect cake texture. These straightforward components come together effortlessly, proving that deliciousness doesn’t have to be complicated.
- Grated cassava (3 cups): The main ingredient, providing a slightly sweet, chewy base with natural starchiness.
- Eggs (3): Help bind the mixture and add richness to the cake.
- Vanilla extract (1 teaspoon): Brings warmth and fragrant sweetness to enhance the flavors.
- Salt (½ teaspoon): Balances the sweetness and elevates the overall taste.
- Coconut milk (1 can): Adds creamy texture and tropical flavor that’s essential for authenticity.
- Fresh milk or evaporated milk (1 cup): Contributes smoothness and moisture to the batter.
- Melted butter (50 ml): Gives the cake a tender crumb and a buttery depth.
- Condensed milk (¾ can, plus extra): Sweetens and creates a luscious finish for the glaze.
- Grated cheese (100 grams): Uniquely blends with the sweet elements to create a beautifully balanced, savory-sweet crust.
How to Make Cheesy Coconut Cassava Cake Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C), ensuring it’s ready to bake the cake evenly. Grease your baking pan with butter or non-stick spray to prevent sticking and make slicing easier once the cake is baked.
Step 2: Combine Wet Ingredients and Cheese
In a large bowl, whisk together the eggs, vanilla extract, salt, coconut milk, fresh or evaporated milk, melted butter, ¾ of the condensed milk, and the grated cheese. This mixture is the heart of your Cheesy Coconut Cassava Cake Recipe, blending the creamy, cheesy, and sweet components into a smooth, flavorful batter.
Step 3: Incorporate the Grated Cassava
Add the grated cassava to your wet mixture and stir thoroughly. Cassava’s texture absorbs the liquids beautifully, creating a batter that’s smooth and unified — this step ensures every bite has that perfect cassava bite intertwined with creamy richness.
Step 4: Bake the Cake
Pour the batter into the greased pan and smooth it evenly. Bake at 350°F for 1 hour. During this time, the cassava will cook through, and the flavors will meld together, developing a soft yet firm texture that’s ideal for serving.
Step 5: Add the Glaze and Cheese Topping
Once the initial baking is complete, gently pour the remaining condensed milk over the top and sprinkle with an extra handful of grated cheese. This creates a sweet, caramelized glaze with a delicious cheesy crust on the surface.
Step 6: Finish Baking
Return the cake to the oven and bake for an additional 10–15 minutes until the top turns a gorgeous golden brown. This final step adds a subtle crunch and deepens the flavors, making the cake wonderfully inviting.
Step 7: Cool Before Serving
Allow the Cheesy Coconut Cassava Cake Recipe to cool completely before slicing to let the cake set properly, making clean cuts easier and the texture more enjoyable. Serve either at room temperature or chilled, according to your preference.
How to Serve Cheesy Coconut Cassava Cake Recipe
Garnishes
To elevate your cake even more, consider topping slices with toasted coconut flakes, a sprinkle of extra grated cheese, or a drizzle of condensed milk or coconut syrup. These simple additions add texture contrast and a burst of flavor that pairs beautifully with the cake’s rich profile.
Side Dishes
This cake is perfect on its own, but if you want to create a full dessert spread, serve it alongside fresh tropical fruit like mango, pineapple, or banana. A scoop of vanilla ice cream also works wonders, adding cool creaminess that complements the cake’s warm, dense texture.
Creative Ways to Present
Slice the cake into bite-sized pieces and serve on decorative trays for parties or stack slices with layers of whipped cream and fruit for a rustic trifle. You can even shape the batter into mini cupcakes and bake in muffin tins for a portable version of the Cheesy Coconut Cassava Cake Recipe that’s just as tasty.
Make Ahead and Storage
Storing Leftovers
After the cake has cooled, wrap it tightly in plastic wrap or store in an airtight container. It will keep well in the refrigerator for up to 4 days, retaining its moisture and flavor wonderfully for those who want to enjoy it later.
Freezing
You can freeze the cake by wrapping individual slices or the entire cake in plastic wrap and placing them in a freezer-safe container. Frozen cassava cake stays fresh for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
Reheat slices gently in the microwave for about 20–30 seconds or warm in a low oven at 300°F until just heated through. Avoid overheating to keep the cake moist and prevent it from drying out.
FAQs
Can I use frozen grated cassava for this recipe?
Yes, frozen grated cassava works perfectly. Just make sure to thaw it completely and drain any excess moisture before mixing to avoid a soggy batter.
What type of cheese is best for the cake?
Grated cheddar cheese is commonly used because it melts well and has a nice sharpness that balances the sweetness, but you can experiment with mild cheeses if preferred.
Is this cake gluten-free?
Yes, this Cheesy Coconut Cassava Cake Recipe is naturally gluten-free since cassava is a root vegetable and contains no gluten.
Can I substitute coconut milk with something else?
Coconut milk is key to that authentic rich flavor, but if you need an alternative, try full-fat almond milk or regular dairy milk, though the flavor will be less tropical.
How do I know when the cake is done?
The cake is properly baked when the edges pull away slightly from the pan and the top is golden brown. You can also insert a toothpick in the center—it should come out mostly clean with just a few moist crumbs.
Final Thoughts
There’s something truly heartwarming about the Cheesy Coconut Cassava Cake Recipe that brings a smile to any table. Its wonderful texture, balanced flavors, and simple ingredients make it a dessert worth making again and again. Take a little time to try this recipe—it’s a delicious way to enjoy cassava like never before and create sweet memories with every bite.
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Cheesy Coconut Cassava Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Description
Cassava Cake is a traditional Filipino dessert made from grated cassava combined with coconut milk, eggs, and cheese. This rich, moist cake is baked to perfection with a creamy, cheesy topping that browns beautifully in the oven. It offers a delightful blend of sweet and savory flavors, perfect for any special occasion or a comforting treat.
Ingredients
Main Ingredients
- 3 cups grated cassava
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 can coconut milk (about 13.5 oz)
- 1 cup fresh milk or evaporated milk
- 50 ml melted butter
- ¾ can condensed milk (about 10 oz, adjust to taste)
- 100 grams grated cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a baking pan thoroughly with butter or non-stick cooking spray to ensure the cake does not stick.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vanilla extract, salt, coconut milk, fresh or evaporated milk, melted butter, ¾ of the condensed milk, and grated cheese until the ingredients are well combined and smooth.
- Add Cassava: Stir in the grated cassava into the mixture and mix thoroughly to form a uniform batter without lumps.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the oven for 1 hour at 350°F until the cake is set and lightly golden on the edges.
- Add Topping: After 1 hour, remove the cake from the oven and evenly pour the remaining ¼ can of condensed milk over the top. Sprinkle extra grated cheese over the surface for a rich topping.
- Finish Baking: Return the cake to the oven and bake for an additional 10 to 15 minutes, or until the top becomes golden brown and bubbly.
- Cool and Serve: Allow the cassava cake to cool completely in the pan before slicing. The cake can be served at room temperature or chilled for a refreshing dessert.
Notes
- Adjust the condensed milk to your preferred sweetness.
- For best results, use fresh grated cassava instead of frozen.
- Grated cheese traditionally used is Edam, but queso de bola or mild cheddar works well too.
- Make sure the cake is fully cooled before slicing to avoid crumbling.
- The cake can be stored covered in the refrigerator for up to 3 days.
