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Cassava Cake
Cassava Cake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in Bibingkang Kamoteng Kahoy, a decadent cassava cake enriched with coconut, a staple at Filipino gatherings, made effortlessly with frozen grated cassava.
Ingredients:
  • 1/4 cup unsalted butter, softened at room temperature, to grease the baking pans
  • 2 large eggs
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1 can (14 ounces) sweetened condensed milk, divided (use 1/2 can for the cake and the rest for the topping)
  • 1 (12-ounce) can evaporated milk, divided (use 1/2 can for the cake and the rest for the topping)
  • 1 (13.5-ounce) coconut milk, divided (use 1/2 can for the cake and the rest for the topping)
  • 1/4 cup unsalted butter, melted and cooled
  • 1 cup grated coconut meat, frozen or fresh (thawed if frozen; do not use sweetened coconut flakes)
  • 16 ounces (2 cups) frozen grated cassava, thawed at room temperature and drained
  • Topping:
  • 1/2 cup (62.5 g) all-purpose flour
  • 1/4 cup sugar
  • 1 (8-ounce) can coconut cream
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat your oven to 375°F. Grease both baking pans with the softened butter and set them aside.
  • For the batter: In a large mixing bowl, vigorously beat eggs with a wooden spoon. Add salt and sugar, mixing until combined. Slowly pour in half-cans of condensed and evaporated milks, along with coconut milk (set aside the rest for topping). Stir mixture until well blended. Mix in cooled melted butter, then fold in grated coconut and cassava until fully incorporated.
  • Pour the batter evenly into the greased pans, filling them halfway. Bake until the cake is set and a cake tester inserted in the center comes out clean, approximately 35 minutes.
  • Prepare the topping concurrently: Combine flour and sugar in a medium bowl, then transfer it to a small saucepan. Add coconut cream, vanilla, remaining condensed milk, and evaporated milk. Mix until smooth. Simmer on low heat until thickened and coating the spoon, about 5-8 minutes. The topping will thicken further as it cools.
  • Pour the thickened topping over the hot baked cassava cake and evenly spread using a spatula.
  • Broil the topping: Place the pan back in the oven without adjusting the rack position. Set the oven to broil and cook the cake until the top is golden brown with a hint of charred spots. Keep a close eye as broiling can cause the sugary topping to burn quickly. This step may take around 10 minutes.
  • Allow the cake to cool on the counter for a minimum of 30 minutes. Slice the cake in the pan into 2-inch portions. Serve the cake warm straight from the oven or chill it in the fridge for a delightful cold treat. Remember to keep the cassava cake covered and refrigerated. It will stay fresh for 3-5 days in the fridge. If you enjoyed the recipe, please consider leaving a rating below!

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