Cassava Cake

Cassava Cake

lola

"This is a dessert best served cold. It is easy to make."
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Ingredients

2 h 20 m servings 329 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
  3. Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Reviews

Read all reviews 24
  1. 27 Ratings

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Most helpful positive review

For all the first time makers, let me tell you... the more cassava added, the thicker the cake. The less, it will be more softer and fluffy more custard like. 4 cups make a thick cake. 2 cups...

Most helpful critical review

You have the ingredients wrong. You say 2 cups of cassava, but for that much liquid you need 4 cups.

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For all the first time makers, let me tell you... the more cassava added, the thicker the cake. The less, it will be more softer and fluffy more custard like. 4 cups make a thick cake. 2 cups...

You have the ingredients wrong. You say 2 cups of cassava, but for that much liquid you need 4 cups.

I use frozen grated cassava too, which can be found in many Asian stores.

This is my first time making cassava. I used two 14oz. packages of frozen grated cassava, thawed and drained, it looked about 4 cups. Baking time was about 1 hr 15 min. The top was already brown...

where can you find yucca? we use Cassava or Farine in Bermuda, now I live in Canada can't find it...help.

Yucca and cassava are the same. Goya makes a very nice frozen cassava product. Found it at Wegman's food stores, not sure if you have them near you or not. You can probably contact your store...

I love this recipe, simple and easy. Only think I want to add next time will be sugar. Also, I add 1 tsp of vanilla and I used dried unsweetened coconut, taste good. But everything turn great. T...

I am always tempted to buy the bakery items at the Asian grocery store, but are too afraid to eat them for sanitary reasons. Don't know how old they are and how long they have been sitting at r...

I always use fresh cassava (approx 3 lbs). I peel then grate it...I soak it in water then drain it and do it over again.. at the end I strain with with a cheesecloth and another cloth napkin and...

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