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A slice of cassava cake on a grey plate.
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Gooey Coconut Cassava Cake

This one-bowl recipe for cassava cake is gooey, bouncy, and custardy. Made with coconut, cassava cake is a dreamy, dairy-free dessert.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert, Snack
Cuisine: Filipino
Diet: Gluten Free, Low Lactose, Low Salt, Vegetarian
Keyword: Baking, Coconut, Custard, Dairy-free, One Bowl
Servings: 8

Equipment

  • 1 fine mesh strainer or cheese cloth
  • 1 baking pan

Ingredients

  • 320 g 11.25 oz sweetened condensed coconut milk
  • 200 ml coconut cream
  • 1 can milk of choice roughly 1 cup - see instructions below
  • 454 g (1 package) young coconut strings thawed and drained (or macapuno)
  • 500 g (1 package) grated cassava thawed and drained
  • 2 eggs

Instructions

  • Defrost the grated cassava and young coconut strings.
  • Preheat oven to 375 degrees F.
  • Using a fine mesh strainer or cheese cloth, drain the grated cassava and young coconut strings. The grated cassava should be especially well drained. Liquid will come out when you press down on the grated cassava, make sure that most of this liquid is removed.
  • In a large bowl, combine the sweetened condensed coconut milk, coconut cream, drained coconut strings and grated cassava, and two eggs. Using the condensed milk can, measure 1 can of milk (this is roughly equivalent to 1 US cup) and combine with the other ingredients.
  • Pour this batter into a baking pan. I use a rectangular 7 by 10 inch baking pan. In a preheated oven, bake for 45 minutes to 1 hour, or until the entire top of the cake is set. The center of the cake should not be jiggly. When you touch the top of the cake, it should be dry.
  • If the cassava cake is not already golden at this stage, broil until the crust is golden brown.
  • Serve warm or at room temperature.