- 3 eggs (3)
- 1 cup granulated sugar (250 mL)
- 3 Tbsp canola oil (45 mL)
- 1 tsp vanilla (5 mL)
- 1 can coconut milk (400 mL)
- 1 can condensed milk (300 mL)
- 3/4 cup coconut (175 mL)
- 2 pkg frozen grated cassava, thawed (16 oz) (454 g)
- Combine eggs, sugar, canola oil and vanilla in a large mixing bowl. Beat on high speed for 3 minutes.
- Add the remaining ingredients and mix on low speed to combine ingredients, about 1 minute.
- Pour mixture into an oiled 9×13 baking pan.
- Bake at 350°F for 1 hour.
- Turn oven setting to broil. Broil cake until top of cake is golden brown, about 2 – 3 minutes.
What is cassava?
Cassava is a root plant originating from South America. Popular is Africa, South and Central America, India and Southeast Asia, it is a root rich in carbohydrates, mainly starch, and a major source of energy. In raw form, it is similar to a sweet potato in appearance, with a thick brown outer layer.
You can find it in Caribbean, African, Asian and Latin American stores. In Winnipeg, it can be found at Dino’s, Young’s, Lucky Supermarket, El Izalco, Marvin’s Food Store and even at Superstore (in the freezer section).
Cassava Cake is a very popular Filipino dessert recipe made with fresh cassava root and coconut. Enjoyed best at birthday parties and weddings and pairs well with a cup of coffee. This cake is gluten–free.
- Serving Size
- 1 piece
- Total Fat
- 16.8 g
- Saturated Fat
- 10.4 g
- 59 mg
- 83 mg
- 53.5 g
- 1 g
- 38.6 g
- 5.4 g
- 328 mg