Real Recipes From Real Home Cooks ®

cassava cake with coconut flakes

(7 ratings)
Recipe by
Leilani Fulgencio
San Diego, CA

Cassava cake is a traditional favorite in my home country of the Philippines. It is rich in calcium, iron, and potassium which makes it a nutritious addition to cakes and other deserts.

(7 ratings)
prep time 30 Min
cook time 40 Min

Ingredients For cassava cake with coconut flakes

  • 2 c
    all purpose flour (sifted)
  • 2 Tbsp
    baking powder
  • 1 tsp
  • 2 stick
    butter, softened
  • 1 1/2 c
  • 4
    eggs (whole)
  • 2 pkg
    frozen grated cassava, 16 oz each (thawed)
  • 1 can
    condensed milk
  • 1 can
    evaporated milk
  • 1 can
    coconut milk
  • 1 Tbsp
    vanilla extract
  • 1 c
    coconut flakes
  • 1/2 c
    cheddar cheese, shredded (optional)

How To Make cassava cake with coconut flakes

  • 1
    Preheat Oven to 350 degrees Fahrenheit
  • 2
    In a large mixing bowl, cream butter and sugar.
  • 3
    Add one egg at a time and beat into mixture
  • 4
    Add grated cassava, condensed milk and vanilla extract and mix
  • 5
    Combine flour, baking powder, and salt to the cream mixture.
  • 6
    Alternate adding evaporated milk and coconut milk to ingredients. Beat on low speed just until combined.
  • 7
    Fold in the coconut flakes and cheese (optional) into mixture.
  • 8
    Pour into lightly greased cake pan and bake at 350 degrees Fahrenheit for 40 minutes or until golden brown.
  • 9
    Cool for ten minutes and cut into bite size squares and serve.

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