Filipino Cassava Cake

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Filipino Cassava Cake

Filipino Cassava Cake is a traditional Filipino recipe for a classic sponge cake made with coconut milk that incorporates grated cassava into the batter. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Filipino Cassava Cake.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+90 minutes chilling)

Makes:

Rating:

Tags : Baking Recipes Cake Recipes Philippines Recipes

This is a classic Filipino cake that's enjoyed year-round. The combination of the cake and the topping does make it very rich, though.

Ingredients:

For the Cake:
900g grated cassava
400ml can of condensed milk (reserve 80ml for the topping)
400ml can evaporated milk
400ml can coconut milk (reserve 80ml for the topping)
400ml can coconut cream (reserve 80ml for the topping)
120g caster sugar
3 eggs
3 egg whites
150g grated coconut

For the Topping:
3 egg yolks
the reserved condensed milk, coconut milk and coconut cream

Method:

Combine all the cake ingredients in a large bowl and mix well. Pour half each into two large, greased, square or rectangular pans. Bake in an oven pre-heated to 180°C (350°F/Gas Mark 4) until the top is no longer liquid (about 30 minutes).

Meanwhile mix the topping ingredients together to form a paste. Take the cakes out of the oven and spread the topping evenly on the two cakes. Bake for an additional 25 minutes.

Allow the cakes to cool for at least 10 minutes then turn onto wire racks and allow to cool completely. Slice each cake into 24 equal squares.