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Best Cassava Cake, Filipino Recipe with Caramel and Coconut Frosting
Cassava cake has a delightful bouncy and elastic texture that appeals to children all ages and adults. Locate some pre-grated frozen cassava from your local Asian grocery and specialty stores and you are ready to make this delicious cake.
You may be able to source cassava from your local farmers market or even your supermarket.
Try it for something new. It is easy to make and delicious in the traditional Filipino style.
You can adapt the recipe and frosting to suit your taste preferences.
For the Cake
- 900 g (2 lb) grated frozen cassava (thawed)
- 1 1/4 cup coconut milk
- 2 cups of caster sugar (very fine, but not icing sugar)
- 3 eggs
- 3/4 cup of evaporated milk
- 60 g (2 oz) unsalted butter, melted in a saucepan
For the Coconut and Caramel Frosting
- 2 tablespoons of plain (all-purpose) flour
- 2 egg yolks
- 1/3 coconut milk
- 400 g (14 oz) condensed milk
Preheat your oven to 180 degrees C (350 degrees F).
Lightly grease a ovenproof dish with butter or oil spray (the size required is about 22 cm [9 inches long] and 7 cm [3 inches] deep).
To make the cake, put all the cake ingredients listed above in a bowl and mix well with an electric mixer. Pour or spoon the mixture into the prepared dish and bake for 60 minutes. Use a skewer or a knife to test for doneness in the center.
Remove the dish from the oven and allow to cool slightly before taking the cake out of the pan and cooling on a rack.
Caramel and Coconut Frosting
To make the caramel and coconut topping, put the flour and half of the condensed milk in a saucepan and mix to combine to form a paste.
Add the coconut milk and the rest of the condensed milk. While stirring cook the mixture over low heat for about 10-15 minutes.
Continue cooking until the mixture thickens to a jam-like thickness.
Remove from the heat and let cook slightly. In a separate bowl, lightly beat the egg yolks and then mix into the coconut and condensed milk mixture.
Spread the topping over the cake. Use a kitchen gas torch to caramelise the topping. If you don't have a kitchen blow torch, place the cake under a hot grill that you have preheated.
Set the cake aside to cool to room temperature to allow the topping to set.
Serve when the cake has cooled.
© 2013 Dr. John Anderson