Cassava Coconut Cake Recipes

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EASY CASSAVA CAKE RECIPE



Easy Cassava Cake Recipe image

Cassava cake is a Filipino dessert made from manioc (cassava). Here is a recipe that really easy to make and with deliciously rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.

Provided by Bebs

Categories     Dessert     Snack

Time 1h30m

Number Of Ingredients 12

1 pack (16 oz) frozen, grated cassava (- thawed)
1 cup desiccated coconut (- (optional))
3/4 can (1 can is 14 oz) condensed milk
3/4 can (1 can is 12.05 fl oz) evaporated milk
3/4 can (1 can is 13.5 fl oz) coconut milk
5 tablespoons sugar
2 egg yolks
1/4 can condensed milk
1/4 can evaporated milk
1/4 can coconut milk
2 egg yolks
1 tablespoon flour (- dissolved in 2 tablespoons milk)

Steps:

  • Grease pan or baking dish with butter and set aside.
  • In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
  • Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
  • After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until custard is cooked and turns golden.

Nutrition Facts : Calories 182 kcal, Carbohydrate 16 g, Protein 4 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 87 mg, Sodium 40 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

CASSAVA-COCONUT CAKE



Cassava-Coconut Cake image

A wonderful cake to enjoy anytime of the day. If you can find cassava (also known as manioc or yucca) in your market, give it a try.

Provided by sopenia

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 pound cassava (yucca), peeled and shredded
4 medium eggs
1 cup creamy coconut milk
1 cup white sugar
¾ cup vegetable oil
¼ teaspoon salt
1 ¾ cups self-rising flour
1 ⅓ cups freshly grated coconut

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.
  • Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.

Nutrition Facts : Calories 658.8 calories, Carbohydrate 71.6 g, Cholesterol 93 mg, Fat 39.4 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 18.3 g, Sodium 472.3 mg, Sugar 27.3 g

CASSAVA CAKE



Cassava Cake image

This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.

Provided by truebrit

Categories     Dessert

Time 2h

Yield 24 equal squares

Number Of Ingredients 10

2 lbs grated cassava
1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
2/3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut
3 egg yolks

Steps:

  • Preheat oven to 325° f.
  • In large mixing bowl combine cake ingredients.
  • Mix well.
  • Pour equally into two large greased rectangular pans.
  • Bake until top is no longer liquid (approximately 30 minutes).
  • Mix topping ingredients well and spread evenly on the two cakes.
  • Bake an additional 20 to 30 minutes.
  • Cool cakes completely.
  • Slice each cake into 24 equal squares.

CASSAVA CAKE



Cassava Cake image

This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h20m

Yield 10

Number Of Ingredients 5

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
  • Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g

CASSAVA CAKE RECIPE



Cassava Cake Recipe image

Number Of Ingredients 8

2 kilos of Cassava Root (kamoteng kahoy)
1 can condensed milk
1 small can evaporated milk
3 pcs. Eggs
¼ cup of Melted Butter
1 tbsp vanilla
1 cup Sugar
Cheese for toppings

Steps:

  • Grate and squeeze tightly the grated cassava to remove the cassava juice.
  • Mix the grated cassava with ½ cup sugar, condensed milk, evaporated milk, egg, butter, vanilla and salt. Mix well
  • Heat 1 tbsp sugar until it caramelizes and turns into golden brown. Remove from heat and allow to cool.
  • Pour the cassava mixture into the prepared llanera mold.
  • Arrange into steamer and steam for 40-50 minutes or until almost firm.
  • Serve with grated cheese on top.

BIBINGKANG CASSAVA (CASSAVA CAKE)



Bibingkang Cassava (Cassava Cake) image

The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well. In the United States, fresh cassava root can easily be found in Asian or Latin markets and sometimes in larger grocery stores. However, to save time and effort I do prefer to use frozen grated cassava found in Asian markets. Don't be alarmed by the absence of flour in this cake recipe. Because of the high starch content in cassava, it alone will be able to absorb the liquid and transform into a sweet and soft cake that may be the easiest dessert you'll ever make.

Provided by Marvin Gapultos

Categories     Dessert     Cake     Yuca     Philippines     Wheat/Gluten-Free     Coconut

Yield Makes one 8 x 8-in. cake

Number Of Ingredients 9

For the cake:
4 egg yolks, beaten
One 1-lb (500 g) package frozen grated cassava, thawed
1 cup (250 g) jarred macapuno coconut strings, or sweetened shredded coconut
1½ cups (375 ml) canned unsweetened coconut milk
½ cup (125 ml) sweetened condensed milk
For the topping:
4 egg whites
¼ cup (65 ml) sweetened condensed milk

Steps:

  • Preheat the oven to 350°F.
  • To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
  • Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
  • Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
  • Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
  • Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.

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