Best Cassava Cake Recipe (Fool Proof)

What can get more tropical and summery than a classic dessert from The Philippine islands?! I grew up with this dessert and you can pretty much find it at almost any Filipino celebration.

This treat reminds me most of when I made this recipe as a component to my individual pastry for a class practical exam, when I attended The Culinary Institute of America. It was a partnered project and my classmate and I got an A! Woot-woot!

My favorite part is the golden brown crispy edges that pair well with the sweet, soft, custardy center. I like to use a clear glass baking pan, because I like to check if the bottom and sides are a dark golden brown: that's what makes it extra delicious!

Here's my own version of this yummy Pinoy dessert! Enjoy!

Ingredients:

Cake:

17.6 oz (500 g) package of frozen grated cassava
4 large eggs
14 oz can of evaporated milk
12 oz can of evaporated milk
1/2 tsp Pink Himalayan sea salt
1/2 stick of melted butter
1 tsp. vanilla extract
rind of 1 lemon

Topping:

1/2 cup coconut cream
1/4 cup condensed milk
1/2 stick melted butter
Macapuno (young coconut shreds)
shredded cheddar cheese
pinch of pink himalayan sea salt
1 tsp. vanilla extract

Directions:

In a bowl, add eggs, condensed milk, evaporated milk, salt, melted butter, extract and beat until well combined.
Add grated cassava, lemon and mix well.
Pour mixture into a buttered 13"x9" baking dish and bake at 350 F for at least 30 minutes, until the edges are a dark golden brown and it comes out clean with a toothpick. Set aside and keep the oven on.
Combine the coconut cream, condensed milk, melted butter, salt and vanilla extract and mix until well combined.
Spread Macapuno on top of the cake, evenly, and then pour the topping mixture over it.
Place it back into the oven and bake for at least 20 minutes, until it is slightly golden brown.
Allow to cool and top with shredded cheddar cheese. Slice and enjoy!