Filipino Cassava Cake Recipe
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Filipino Cassava Cake Recipe
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Cassava cake is a treasured Filipino dessert that features a moist, tender base made from cassava flour enriched with coconut milk and macapuno, crowned with a luscious golden custard topping that caramelizes as it bakes, creating a harmonious blend of subtle sweetness and rich coconut flavor that's both homey and sophisticated.
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Ingredients
For the Cake Base:
- 2 cups cassava flour
- 1 cup granulated sugar asukal
- ½ cup evaporated milk gatas
- ½ cup coconut milk gata ng niyog
- 1 cup young coconut/macapuno buko/macapuno
- 2 large eggs separated (itlog, ihiwalay ang pula at puti)
- 2 teaspoon baking powder
- ½ cup unsalted butter softened (mantikilya)
- ½ teaspoon vanilla extract
For the Custard Topping:
- 3 egg yolks 3 pula ng itlog
- ⅓ cup sweetened condensed milk kondensadang gatas
- ⅔ cup coconut milk gata ng niyog
Instructions
- Start by placing your oven rack in the middle position and preheating your oven to 325°F (160°C). While the oven heats, lightly grease a 9x13 inch baking pan with butter.
- Take your cassava flour and baking powder and sift them together into a bowl. This removes any lumps and helps make your cake tender.
- In your large mixing bowl, beat the softened butter until it's smooth and creamy, about 2 minutes. Add your sugar little by little while mixing, and keep beating until the mixture becomes light and fluffy, about 3 more minutes.
- Separate your eggs, keeping both the yolks and whites. Add the egg yolks one at a time to your butter mixture, beating well after each one. Now start adding your sifted flour mixture and milks (both evaporated and coconut) a little at a time, mixing gently in one direction. Stir in your vanilla extract and macapuno.
- In a clean, dry bowl, beat your egg whites until they form stiff peaks – when you lift the beater, the peaks should stand straight up. Now comes the gentle part: fold these beaten whites into your batter in three portions, using a light hand to keep the air in the mixture.
- Pour your batter into your greased pan and pop it in the oven for 20-30 minutes. You'll know it's ready for the next step when the top is set but not completely done.
- While your cake is in its first bake, mix all your topping ingredients together: egg yolks, sweetened condensed milk, and coconut milk. Once the cake is set, take it out of the oven and pour your topping mixture evenly over it.
- Return the cake to the oven for another 20-30 minutes. Your cassava cake is done when the topping turns a beautiful golden brown and the center barely jiggles when you gently shake the pan.
- Let your cake cool completely before cutting – this makes for cleaner slices and lets the flavors develop. Serve at room temperature and enjoy your homemade cassava cake.
Notes
- Room temperature ingredients create a smoother batter
- Don't overbeat the mixture after adding flour to avoid a tough cake
- Use fresh coconut milk for the best flavor
- Test doneness with a toothpick inserted in the center
- Let the cake cool completely for clean slices
Nutrition Information
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Calories
302kcal
(15%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
75mg
(25%)
Sodium
125mg
(5%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
349IU
(7%)
Vitamin C
2mg
(2%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 125mg | 5% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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