Cassava Cake is a traditional Filipino dessert made from grated cassava. The Cassava plant is a tropical root plant native to Central and South America. In Asia, it is commonly grown and used for various culinary purposes in the Phippines and Indonesia. The starch extracted from the cassava is tapioca. The first time I tried Cassava Cake was at our best friend’s mother’s 50th birthday celebration. I remember falling in love with it so much that I just could not stop devouring this heavenly dessert. I had my friends laughing at me the whole night as they were fascinated watching me eat non-stop which hardly happens. 
The recipe provided is from Panlasan Pinoy’s friend Sharon. Panlasan shared Sharon’s recipe on his site and I am sharing it now with you all. I was scouring for cassava cake recipes and this is by far the best as the taste is the closest to the one I tried at the birthday. I hope you enjoy making it.
Cassava Cake
Ingredients:
- For the Cake
- Grated Cassava (Fresh or Frozen) - 900 gm
- Coconut Milk - 270 ml
- Condensed Milk - 1/2 cup
- Evaporated Milk - 1/2 can
- Eggs - 2
- Butter - 1/4 cup, melted
- Shredded Cheddar Cheese - 6 tbsp
- White or Raw Sugar - 14 tbsp
- For Topping
- Coconut Milk - 270 ml
- Condensed Milk - 1/2 cup
- Shredded Cheddar Cheese - 2 tbsp
- Plain Flour - 2 tbsp
- Egg white - 1
Instructions:
- Preheat the oven to 180 degree Celcius.
- Combine all the ingredients for the cake together and mix well to form a batter. It should not be too thick or too thin. Adjust the consistency as you go.
- Grease a baking tray (8 * 8 * 1 1/2 inch).
- Pour batter into the baking tray and bake for 40 minutes - 1 hour. The original recipe states 1 hour but mine finished cooking in 40 minutes. Keep watching out for it to make sure it does not get burnt or hardens too much. The cake can be too chewy when hardened.
- Meanwhile, to prepare the topping, combine all the ingredients except the egg white in a saucepan and on low heat, stir continuously till the mixture thickens and starts coming off from the edges of the saucepan.
- Check on the cake and remove it when ready. Pour the topping on the cake and spread it evenly.
- Glaze the top with the egg white and place it back in the oven.
- Broil it until the colour turns light brown.
- Garnish it with dessicated coconut and Cassava Cake it ready to be served :-)