Cassava Coconut Cake

Cassava Coconut Cake – Easy yet sumptuous gluten-free cake made with cassava, condensed milk, and coconut milk. Even better, it only requires 10 minutes of prep.

I first had cassava cake at a Philipino party. They set the food up buffet style with stacked-up cake platters layered with amazing desserts—cupcakes, pies, and cakes. On the bottom tray, I could see the cassava cake topped with caramel and coconut flakes. It was so gorgeous with cherries on top, I couldn’t take my eyes off it. I just had to try it!

So, while the other guests were mixing and mingling with each other, I was mingling with the cassava cake and enjoying every bite. Before leaving, I managed to get the recipe. Oh boy! I made it over and over and over until I couldn’t eat any more. Eating cassava in a dessert was exciting because I grew up eating cassava only as a savory dish.

What Is Cassava?

This tuberous, starchy root is grown in most tropical countries, especially Africa. Nigeria is the world’s largest cassava producer, primarily thanks to the plant requiring little water to grow. In the United States, it’s readily available in most Latin grocery stores and major supermarkets like Walmart. You may know it by another name, yuca or manioc.

Recipe Ingredients

1. Cassava – I get grated cassava in the frozen foods section in Asian grocery stores. It saves a lot of time. But feel free to peel and grate fresh cassava.
2. Milk – Evaporated, condensed, and coconut milk provide moisture and sweetness to this delicious cassava cake.
3. Sugar for sweetness and texture.
4. Cheddar Cheese – This ingredient surprised me, but it does go well in the cake for an umami touch, similar to cheddar cheese melted over an apple pie.
5. Coconut – After all, it’s a coconut cake, so coconut flakes add texture and coconutiness. However, it’s totally optional, so leave it out if you want.
6. Eggs are a great binder, rising agent, and healthy fat.
7. Butter – The most delicious fat in existence creates a wonderful mouthfeel that carries flavor to the most distant part of your mouth.
8. Flavorings – Nutmeg, vanilla extract, and toasted coconut flakes (optional) take it over the top without overpowering the cake.

How to Make Cassava Coconut Cake

• Preheat oven to 350℉ (180℃).
• Prep – Grease and flour a 9×13 baking dish. Set aside.
• Step 1 – In a large bowl, blend cassava, evaporated milk, coconut milk, and ⅔ of a can of condensed milk (reserve the remaining ⅓ for the topping).
• Step 2 – Add the cheese, eggs, butter, vanilla, ½ cup coconut flakes, and nutmeg. Mix well.
• Bake – Pour into the baking dish and bake for about 40 minutes.
• Glaze – Remove the cake from the oven and spread the remaining condensed milk over it. Sprinkle the toasted coconut flakes on top and bake for another 5-10 minutes.
• Serve – Remove and let it cool for about 10 minutes. Slice and serve.

Tips and Tricks

1. If you decide to use fresh cassava, carefully cut off both ends. Please be careful because cassava is pretty hard, and I know from experience it’s easy to cut yourself. Then, cut the root crosswise into approximately 4″ sections. With a sharp knife, slit the peel lengthwise, cutting only through the skin, not into the flesh. Carefully slide your knife under the peel and remove it.
2. You can also buy frozen peeled cassava in Latin and Asian grocery stores. Slightly thaw and grate it with a manual grater or food processor, then rinse it for the recipe.
3. Cassava (yuca) can be toxic raw. Please make sure you cook it before eating.
4. If you prefer lighter cassava cake, slightly reduce the amount of grated cassava.

What Goes With Cassava Coconut Cake

Cassava coconut cake is the perfect finish for seafood paella or curry fish. Add some coconut bread rolls for Asian comfort food.

More Incredible Cassava Recipes to Try

1. Cassava Fufu
2. Alcapurrias
3. Cassava Pone
4. Yuca Fries
5. Cassava Leaf Soup