Description
This No-Bake Cassava Cake is a creamy, custardy Filipino dessert made with grated cassava, coconut milk, and a luscious coconut custard topping. It’s simple to prepare, requires no baking, and is chilled until perfectly set, offering a soft, rich texture with a sweet, tropical flavor perfect for any occasion.
Ingredients
Scale
For the 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
For the Topping
- 1/2 cup coconut milk
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp vanilla extract
Instructions
- Prepare the Cake Base: In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, sugar, melted butter, vanilla extract, and a pinch of salt. Stir well until everything is fully combined and the mixture is smooth.
- Transfer to Dish: Pour the cassava mixture into a greased 9×9-inch or 8×8-inch baking dish or a heatproof container, spreading it evenly.
- Chill the Cake: Refrigerate the cassava mixture for at least 4 hours, or until it sets and firms up, forming the soft custardy cake base.
- Prepare the Topping: In a saucepan, whisk together the coconut milk, sugar, and cornstarch. Place over medium heat and cook, whisking constantly, until the mixture thickens into a creamy custard.
- Add Vanilla to Topping: Remove the thickened custard from heat and stir in the vanilla extract.
- Assemble the Cake: Pour the coconut custard topping evenly over the chilled cassava cake base.
- Chill to Set Topping: Return the assembled cake to the refrigerator and chill for an additional 1-2 hours to allow the topping to set firmly.
- Serve: Slice the fully chilled No-Bake Cassava Cake into squares and serve cold for a deliciously creamy, rich, and refreshing dessert.
Notes
- Adjust sugar according to your preferred sweetness.
- If fresh cassava is unavailable, frozen grated cassava thawed will work perfectly.
- The refrigeration time is crucial to achieve the right soft and creamy texture.
- Use a heatproof container or baking dish to ensure safety with hot custard topping.
- The topping must be stirred constantly to avoid lumps when cooking the custard.
