Cassava Cake

Being a hopeless cook/baker & my 1st attempt at making kassava cake, for me the recipe was so simple & clearly explained. No jargon that I didn’t understand since I’m not Filipino. Blindly followed the steps. Waited for the results/end product & oohlala…it was a winner!!! I couldn’t be more pleased. Shared the kassava cake with my family who loved it. They didn’t believe I had made it & I couldn’t be more proud of myself. Thanks to your recipe. I’m now proudly acknowledged as a certified baker!

As always I love the consistency of the cake and the creaminess. I let it bake for an hour and ten minutes, but it depends if I want a firmer cake. Love it. And I also add coconut flakes at times for something different.

Double the grated cassava and it’ll be perfect

This turned out really well! Based on the other comments about texture, I added 1/2 cup (unsweetened) coconut flakes and baked it in a l0x13 pan so it would be thinner and cook through. I also added some of the condensed and coconut milk to the top for the last 15 minutes. The texture of the cake was firm, but it tasted super coconutty and sweet…next time I will probably do 3 cups of yucca and no coconut flakes. Thank you!

It’s Perfect

The recipe is WRONG! Use 4 cups of grated cassava instead of 2 for this recipe. The recipe told me to use 2 cups of cassava and now the cassava cake doesn’t even look like cassava case… it looks like leche flan.

Pretty easy cake to make. My mom loved it! And so did my coworkers. It was not to sweet, but it was delicious.

As an experienced Baker, it came out perfectly although I set my oven at 300 degrees and baked an hour. I couldn’t find macapuno coconut so I used 1 bag of coconut and 1 tablespoon of vanilla.

i made the recipe with the said ingredients it came out perfect, if you want to add more casava you could too

Super delicious! Used 3 packs of frozen cassava, drained in a colander for 30 minutes. Yielded 1:9×13 and 1: 8×8. Used the same amount of can products. Added 1 jar of macapuno (young coconut in syrup) did not drain. Lined pans with Parchment paper for easy cleanup. Baked for 1 hr 45 mins @350 degrees. Last 20 minutes added a thin layer of condense milk. Super easy and freaking delicious!!

Made as recipe said and hubby liked it…thought it could be a bit sweeter. Made one with jackfruit and coconut strings (Macapuno) and topping (perfect).

I stuck with the recipe butI used three cups instead of two or four of grated yucca and the cake had a nice consistency-any more would have been too much. Also, I baked it for 90 minutes in order for it to set. Next I’ll experiment with panela and grated coconut and maybe do one in chocolate…

This is perfect. It’s not to sweet and has the perfect texture. It’s so yummy!

Super easy and turns out great every time.

I read some reviews before making it. They are right about the measurements. However, it still a good recipe. Adding some more sugar if you want it sweeter will be ok. I like the custard that formed on top.

This was an excellent recipe. I used frozen root from the local Asian market. It’s much easier than grating, and tastes more consistent that fresh grated root. I wouldn’t add less than 2 cups of the root (1-16oz package of the frozen). You can play on the consistency with arrowroot (cornstarch if no arrowroot). I added 1 teaspoon of arrowroot and it was perfect. My fiance is Filipino, and I know authentic cassava cake has toasted cheese on top. I used a little grated cheddar, a couple tablespoons of reserved coconut milk and condensed milk, and browned on broil for 3-5 minutes. It was absolutely delicious and decadent. Add coconut flakes to the batter if you like. I like to eat mine warm, but my fiance prefers room temp or cold.

Great easy recipe; not too sweet, perfect consistency with these adjustments: used a 28oz. bag of cassava, and a 12oz. jar of macapuno (young coconut strings). Baked for 1 hour 15 mins in a greased 13×9 glass rectangle. Broiled the top the last 5 mins & cooled down overnight. DELISH! Thanks for sharing!

Tried this for the first time, and it turned out exactly as my wife remembers. Really a very good recipe.

Batter seemed a bit runny to me when I made it so I added 3/4 cup of coconut flour to the mix which made the cake a bit thicker in consistency. I think the liquid to dry ingredients is a bit off in this recipe.

I really wanted to like this recipe, but the flavour was off. The condensed milk taste overpowered the rest of the ingredients. Took 45 minutes on my convection oven to bake. The texture was right, something like bread pudding.

I made this recipe twice from scratch and then my flip friend told me they sold grated cassava in the frozen section of some asian grocery stores. So much easier now. The problem with buying the roots too was that sometimes I would end up with bad roots. Apparently you’re not supposed ot use them if they have black spots when you cut them open. Most of the time, I’d have to buy 3x the amount I wanted to use because i’d end up throwing out 2/3 of it. I’m only able to find the liquid ingredients in cans that were ±1-2 oz what the recipe called for but they totalled to the same amount of liquid. I’m still really happy with the taste.