Saturday, April 26, 2014

Cassava Cake Recipe

Cassava or Kamoteng kahoy is one of the cheapest thing you get in the Philippines. And most of the time you can see it in cake form already. Cassava cake is a classic Filipino dessert that I truly love and why not its sweet, cheesy and soft - who would not fall in love with this little filling dessert?!

I have been using this recipe for years for family consumption and for my some homemade goodies business.

I love it hot with a lot of cheese on top.


1 kilo of grated cassava
2 cans coconut milk
1 can evaporated milk
1 can condensed milk
1 tsp. vanila
1 cup brown sugar
1/2 cup melted butter
1 cup grated cheese
2 pcs egg
a pinch of salt

1 or 2 bottle of macapuno
1 can coconut cream
1 can condensed milk
2 tbsp. flour
grated cheese (optional)


1. Pre-heat you oven to 350 degrees Fahrenheit for 20 minutes.

2. Combine all the ingredients in a big container and mix thoroughly.Set aside.

3. Grease the baking tray using a butter then pour in the batter.

4. Bake the batter for 15 minutes then do the toothpick test. Insert the toothpick at the center of the cake once the toothpick is clean when taken out it's done.

5. For the toppings, dissolved flour in the condensed milk in a pot then add coconut milk/cream.

6. Once the cake is cooked. Take it out from the oven and top with macapuno and the milk and coconut milk mixture.

7. Baked for another 20 minutes or until top turns golden brown.

8. Garnish with cheese on top and serve.


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