Cassava, ‘kamoteng kahoy’ in Tagalog, is generally considered a snack food among people who were born and raised in the Philippines. We just have to put the root crop in a pot of water and let it boil for 30 minutes or so until the cassava is soft and ready to serve in butter and caramel-form of sugar. Cassava can also be pulverized into flour and cooked into other staple forms of food. However, in this recipe, you will not need to grate down cassava into flour form as you can buy it already grated and in packs from the nearest Asian or Caribbean stores to your place.

2 packs of grated cassava (about 2 lbs in total weight)
1 can of coconut milk, 13.5 oz or regular size
½ can of evaporated milk, 6 oz
2 whole eggs
1 stick of butter, melted
6 tablespoons of grated cheddar cheese
½ cup of condensed milk, 6 oz
14 tablespoons of sugar (more or less 1 cup)

1 can of coconut milk, 13.5 oz or regular size
2 tablespoons of sugar
½ cup of condensed milk, 6 oz
2 tablespoons of flour
2 tablespoons of grated cheddar cheese
1 jar of coconut strings (or ‘macapuno’ as known in the Philippines), 12 oz

Preparing the batter:
1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a large mixing bowl and mix altogether thoroughly.
2. Add into mixture the coconut milk and mix it again.
3. Pre-heat the oven at 350 degrees Fahrenheit.
4. Grease the baking pan then pour into it the batter that you have just prepared. Put it in oven and bake it for 1 hour.

Preparing the topping:
1. Get a small saucepan and set your stove fire into low.
2. Mix the sugar and flour in a small bowl and pour the mixture into your now heated small saucepan.
3. Pour in next the condensed milk. Stir the mixture thoroughly.
4. Add the cheese into the mixture as you give it constant stirring.
5. Pour the coconut milk and stir constantly for 10 minutes.
6. Turn off the fire when the mixture thickens. Set the topping aside in the meantime.

Setting the cake:
1. Carefully set the coconut strings (‘macapuno’) on your cake.
2. Pour and spread the topping evenly over the coconut strings.
3. Broil the Cassava cake for at least 10 minutes. Change the position of the pan to make sure the heat will spread at all sides of the cake and you will not have burnt cake portions. When broiling is over, you can slice and serve the cake either warm or cold together with your favorite beverages.

This cake makes a sweet tasting and nice looking gift to bring with you during family gatherings. Enjoy!

1. Cassava Cake Recipe –
2. Cassava Cake Recipe – Panlasang Pinoy