Creamy Condensed Milk Cassava Cake with Coconut
This golden, moist cassava cake is pure tropical comfort in every slice. Sweetened condensed milk and shredded coconut come together with grated cassava to create an incredibly creamy interior beneath a lightly caramelized crust. Simple to make and deeply satisfying, it's a crowd-pleaser for any occasion.
🛒 Ingredients
20 servings
- 2.2 lbs (1 kg) grated cassava (fresh or thawed frozen, well-drained)
- 1 cup (100 g) shredded dried coconut
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 3.5 tbsp (50 g) margarine, melted (plus extra for greasing)
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1¾ cups (397 ml) whole milk (use the empty condensed milk can to measure)
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Directions
- 1
Preheat your oven to 350 °F (180 °C). In a large bowl, combine the well-drained grated cassava, sugar, shredded coconut, eggs, and melted margarine.
- 2
Pour in the condensed milk and whole milk. Blend everything together using a blender or hand mixer until you have a smooth, creamy batter — it will be quite pourable, which is exactly right.
- 3
Grease a medium rectangular baking dish (about 12 × 8 inches / 30 × 20 cm) with margarine and pour in the batter evenly.
- 4
Bake for 50–55 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before slicing.
💡 Chef's Tip
Make sure to squeeze out as much moisture as possible from the grated cassava before mixing — this gives the cake a firmer, creamier texture. For extra richness, substitute butter for margarine.
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