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No-Bake Cassava Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 28 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Filipino

Description

This No-Bake Cassava Cake is a creamy, rich Filipino dessert made from grated cassava combined with coconut milk and sweetened condensed milk, chilled until set, and topped with a luscious coconut custard. Perfectly soft and custardy, this cake requires no baking and is ideal for a refreshing treat.

Ingredients

Cake Base

  • 2 cups grated cassava (fresh or frozen, thawed)
  • 1 can (14 oz) coconut milk
  • 1 can (12 oz) condensed milk
  • 1/2 cup evaporated milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
  • Pinch of salt

Coconut Custard Topping

  • 1/2 cup coconut milk
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1/4 tsp vanilla extract

Instructions

  1. Prepare the Cake Base: In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, sugar, melted butter, vanilla extract, and a pinch of salt. Stir well until the mixture is smooth and fully combined.
  2. Transfer the Mixture: Pour the cassava mixture into a greased 9×9-inch or 8×8-inch baking dish or any heatproof container to set the base of the cake.
  3. Chill the Cake: Refrigerate the cassava mixture for at least 4 hours or until it firms up. This chilling process allows the cake base to become soft and custardy.
  4. Prepare the Topping: In a saucepan over medium heat, whisk together coconut milk, sugar, and cornstarch. Cook, stirring constantly, until the mixture thickens into a creamy custard.
  5. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to flavor the custard topping.
  6. Assemble the Cake: Once the cassava base has set, pour the coconut custard topping evenly over it.
  7. Final Chill: Return the cake to the refrigerator and chill for 1 to 2 hours to allow the topping to set and firm up.
  8. Serve: After chilling, slice the cake into squares and serve cold for a delightful, creamy dessert.

Notes

  • You can adjust the sugar amount in both the cake base and custard topping based on your preferred sweetness level.
  • Use fresh or fully thawed frozen grated cassava for best results.
  • Make sure to whisk the custard constantly to prevent lumps and ensure a smooth texture.
  • This cake is best served cold and kept refrigerated until ready to serve.
  • If you prefer a nuttier flavor, you can toast some grated coconut to sprinkle on top before serving.

Find it online: https://slsrecipes.com/no-bake-cassava-cake-recipe/