Why You’ll Love this Cassava Cake Recipe
When you take a bite of this coconut cassava cake, you’ll quickly understand why it’s a favorite in so many households.
The rich, creamy texture combined with the subtle sweetness makes it an irresistible treat. It’s not just a dessert; it’s a comforting slice of tradition that brings back memories of family gatherings.
I love how it’s easy to make, yet feels special enough for celebrations. The coconut flavor shines through, wrapping each bite in warmth.
Plus, it’s perfect for sharing, so you can spread the joy. Trust me, once you try it, you’ll be hooked!
Ingredients of Cassava Cake
When it comes to whipping up a delicious cassava cake, gathering your ingredients is the first step, and trust me, it’s a fun one! You’ll find that most of these ingredients are likely already in your pantry or are easy to get.
This recipe is all about combining simple, wholesome ingredients to create a treat that’s bursting with flavor. So, whether you’re prepping for a family gathering or just want to indulge in a little something sweet, this list will set you on the right path.
Let’s plunge into what you’ll need to create this delightful dish.
Ingredients for Coconut Cassava Cake:
- 2 lbs grated cassava
- 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
- 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
- 2/3 cup sugar
- 3 eggs, plus 3 egg whites
- 1 cup grated coconut
- 3 egg yolks
Now, while these ingredients are pretty straightforward, there are a couple of things to keep in mind. For instance, if you have a hard time finding fresh cassava, don’t sweat it; pre-grated cassava is often available in stores or online.
Just make sure it’s fresh and not too old, because nobody wants a cake that tastes like a sad potato. Also, if you’re feeling adventurous and want to tweak the flavor, you can add a pinch of nutmeg or vanilla extract to the mix.
It’s all about making it your own. So, get ready to create something truly special with these ingredients that will have everyone coming back for seconds—maybe even thirds. Happy baking!
How to Make Cassava Cake
Making a Coconut Cassava Cake is like starting on a little culinary adventure, and I promise, it’s worth every step. First things first, preheat your oven to a cozy 325°F. While that’s warming up, grab a large mixing bowl and let’s get down to business.
In this bowl, combine 2 lbs of grated cassava with 1 (14 ounce) can of sweetened condensed milk (don’t forget to reserve 1/3 cup for the topping later), 1 (12 ounce) can of evaporated milk, and a rich 1 (14 ounce) can of coconut milk (again, set aside another 1/3 cup for the topping). Then, bring in the big guns—1 (13 ounce) can of coconut cream, 2/3 cup of sugar, and the magical trio of eggs: 3 whole eggs plus 3 egg whites. Oh, and we can’t forget 1 cup of grated coconut and 3 egg yolks, which will help bind everything together beautifully.
Once you’ve mixed all of that up, you’ll want to divide the luscious batter equally into two large greased rectangular pans. The anticipation is building, isn’t it? Slide those pans into your preheated oven and let them bake for about 30 minutes, or until the tops are set and no longer liquid.
While that’s happening, you can take a moment to clean up—because, let’s be honest, no one wants to look at a messy kitchen while you’re dreaming about cake. Once the cakes are out, it’s time for the fun part—making the topping. Mix together the reserved sweetened condensed milk, coconut milk, and coconut cream until combined.
Spread this delightful mixture evenly over the two cakes, and pop them back into the oven for an additional 20 to 30 minutes. When they’re done, let them cool completely, slice each cake into 24 equal squares, and voilà! You have a beautiful Coconut Cassava Cake that’s ready to impress.
This cake isn’t just a dessert; it’s a heartfelt creation that brings people together. Just imagine the smiles as you serve these squares at your next gathering. And trust me, they’ll keep coming back for more.
Cassava Cake Substitutions & Variations
After you’ve mastered the delightful Coconut Cassava Cake, you might find yourself wanting to experiment with different flavors and ingredients.
For instance, swap out the coconut milk for almond milk for a nutty twist, or add a splash of vanilla extract for extra depth. You could even mix in some chocolate chips or dried fruits for added texture.
If you’re looking for a healthier version, try using honey instead of sugar.
Don’t forget to play with toppings, too! A layer of fresh fruit or a sprinkle of nuts can elevate your cake to a new level.
Enjoy experimenting!
What to Serve with Cassava Cake
While enjoying a slice of Coconut Cassava Cake, I often think about what pairs well with its rich flavors.
A scoop of vanilla ice cream adds a delightful creaminess that contrasts beautifully with the cake’s texture. If you prefer something lighter, a dollop of whipped cream topped with fresh fruit works wonders.
I also love serving it alongside a cup of strong coffee or a rejuvenating iced tea to balance its sweetness. For a tropical twist, consider pairing it with a mango salsa or coconut sorbet.
These options elevate the experience and create a delightful dessert spread everyone will enjoy.
Additional Tips & Notes
When enjoying Coconut Cassava Cake, it’s helpful to keep a few tips in mind to enhance your baking experience.
First, make sure to use fresh grated cassava for the best texture and flavor. I also recommend letting the cake cool completely before slicing; this helps maintain its structure.
If you want a richer taste, feel free to add a pinch of salt to the batter. For an extra coconut kick, top each square with toasted coconut flakes.
Finally, store leftovers in an airtight container in the fridge for up to five days—if there are any leftovers, that is! Enjoy!