Cassava Cake with Maple

Cassava Cake is one of my FAVORITE Filipino desserts while being easy to make without much fuss or effort.

https://www.youtube.com/watch?v=BIRrLvD2q7o

True to its name, Cassava Cake’s primary ingredient, grated cassava (aka yuca), is mixed with coconut milk and condensed milk as its main body. It is finished off with a custard topping that is actually quite versatile. You’ll see in this recipe I add maple extract but any extract can give the cake a unique flavor.

Lastly, Cassava Cake is naturally GLUTEN FREE so it is a safe bet for large gatherings!

INGREDIENTS

Cassava Cake

• 16 ounces grated cassava
• 1 can (13.5 ounces) coconut milk
• 1 can (14 ounces) condensed milk (or dulce de leche)
• 2 cups sweetened dried coconut shreds (adjust to your liking)
• 1 tsp maple extract (optional)

Custard Topping

• 2 egg yolks
• 7 ounces dulce de leche
• 6 ounces evaporated milk

STEPS

1. Preheat oven to 375F (190C)
2. In a large bowl, mix Cassava Cake ingredients
3. Pour the mixture in an oven safe baking dish and bake for 60-65 minutes
4. While baking, mix the Custard Topping ingredients until fully blended.
5. After the cake is finished baking, pour the custard mixture over the cake
6. Bake for additional 20-25 minutes
7. Let cool and cut portions… Or don’t. Eating straight out of the dish with a spoon is more fulfilling

SUBSTITUTIONS

The maple extract is entirely optional but highly recommended! Other flavors that would work well:

• Ube
• Pandan
• Almond
• Vaniilla

This recipe was inspired by Kawaling Pinoy