Cassava Coconut Cake Recipes

CASSAVA CAKE

Cassava Cake image

This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 2h20m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
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.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g

CASSAVA-COCONUT CAKE

Cassava-Coconut Cake image

A wonderful cake to enjoy anytime of the day. If you can find cassava (also known as manioc or yucca) in your market, give it a try.

Provided by sopenia

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

Ingredients

1 pound cassava (yucca), peeled and shredded
4 medium eggs
1 cup creamy coconut milk
1 cup white sugar
¾ cup vegetable oil
¼ teaspoon salt
1 ¾ cups self-rising flour
1 ⅓ cups freshly grated coconut

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.
Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.

Nutrition Facts : Calories 658.8 calories, Carbohydrate 71.6 g, Cholesterol 93 mg, Fat 39.4 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 18.3 g, Sodium 472.3 mg, Sugar 27.3 g

CASSAVA CAKE WITH SHREDDED BUCO

Cassava Cake With Shredded Buco image

Make and share this Cassava Cake With Shredded Buco recipe from Food.com.

Provided by j_toribio

Categories Dessert

Time 2h

Yield 10-15 serving(s)

Number Of Ingredients 12

Ingredients

1 kg cassava, Grated
4 pieces young coconut meat, Shredded
1/2 kg granulated sugar
5 whole large eggs
2 (378 ml) evaporated milk
1 (301 ml) condensed milk
2 1/2 cups coconut juice
1/2 cup coconut cream
2 1/2 tablespoons condensed milk
2 tablespoons melted butter
granulated sugar, to scatter, on the baked cassava
cheddar cheese, to scatter on the baked cassava

Steps:

Preheat oven to 350F/180°C Lightly grease with butter 8"x12"x3" pan. Set aside.
In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice. Pour into prepared pan. Bake for 1 to 1 1/2 hr or until firm.
While the Cassava Mixture is being baked, prepare the Topping.
In a bowl, Mix together Coconut Cream and Condensed Milk. Set aside.
Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava. Make sure that the Cassava cake is already firm before pouring the Mixture.
Bring back to the oven and broil until evenly brown.
Once brown, remove from oven and drizzle Melted Butter on top.
Sprinkle Granulated Sugar.
With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top.
Top with shredded Cheddar Cheese.
Let cool at room temperature before serving.

Nutrition Facts : Calories 890.5, Fat 23.1, SaturatedFat 14.2, Cholesterol 171.6, Sodium 294, Carbohydrate 155.8, Fiber 2.1, Sugar 111, Protein 18.9

CASSAVA CAKE

Cassava Cake image

This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.

Provided by truebrit

Categories Dessert

Time 2h

Yield 24 equal squares

Number Of Ingredients 10

Ingredients

2 lbs grated cassava
1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
2/3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut
3 egg yolks

Steps:

Preheat oven to 325° f.
In large mixing bowl combine cake ingredients.
Mix well.
Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes.
Cool cakes completely.
Slice each cake into 24 equal squares.

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