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Easiest Cassava Cake 

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2 ½ cups fresh cassava*
½ cup coconut milk
1 tablespoon melted butter
1 egg
1 cup evaporated milk
¼ cup sugar
1 cup condensed milk


¼ cup condensed milk
¼ cup coconut milk
1 egg yolk
⅛ cheddar cheese grated


Preheat oven to 350F, and grease 11×7 pan with butter.
If using fresh casasva, make sure to squeeze out the liquid. If using frozen, move on to the next step.

In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, condensed milk, and mix until well combined.

Pour the mixture into a greased pan and bake for 35 minutes. 
Meanwhile, prepare the topping by mixing in a medium bowl, condensed milk, coconut milk, egg yolk until well combined, then set aside.

When the cassava is golden brown and firm or 50 minutes into baking, remove the cassava from the oven and pour the topping over the casava and spread it, then bake for 15 to 20 minutes.

Add grated cheese and cook for 10 more miuntes.

Allow to cool completely, then serve!

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