Something magical happens when you grate fresh cassava—the earthy aroma fills the kitchen just like it did in my grandmother’s house every Sunday afternoon. Standing on my tiptoes to peer over the counter, I’d watch her strong, weathered hands transform these humble roots into the most comforting dessert imaginable. This recipe carries generations of love in every sweet, chewy bite, connecting us to family kitchens across time and distance.
Why This Recipe Works
- The combination of freshly grated cassava and coconut milk creates an authentic texture that pre-packaged mixes can never replicate, giving you that genuine homemade feel that transports you straight back to family gatherings
- Baking at precisely 350°F for 45-50 minutes ensures the perfect golden-brown crust while maintaining a moist, tender interior that melts in your mouth with every nostalgic bite
- Using both granulated sugar and sweetened condensed milk provides layered sweetness that balances the cassava’s natural earthiness, creating a complex flavor profile that satisfies both simple and sophisticated palates
- The addition of beaten eggs acts as the perfect binding agent, giving the cake structural integrity without compromising that characteristic slightly chewy texture we all remember from childhood
- Resting the baked cake completely before slicing allows the flavors to meld beautifully and prevents crumbling, ensuring picture-perfect slices that hold their shape for serving to loved ones
Ingredients
- 2 pounds fresh cassava roots, peeled and finely grated
- 1 (13.5 ounce) can coconut milk
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs, beaten until frothy
- 1 cup granulated sugar
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Equipment Needed
- 9×13 inch baking pan
- Box grater or food processor with grating attachment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Oven thermometer
Instructions
Preparing the Cassava Foundation
Begin by selecting firm, fresh cassava roots with smooth, unblemished skin—just like Grandma would carefully examine each root at the market. Peel them thoroughly using a sharp vegetable peeler, making sure to remove all the brown skin and the thin pinkish layer beneath, as this ensures no bitterness carries into your final cake. Grate the cassava using the fine holes of your box grater or food processor attachment, collecting every precious strand in your large mixing bowl. As you work, you’ll notice that distinctive earthy scent rising from the grated cassava, a fragrance that instantly takes me back to standing beside my mother in her sun-drenched kitchen. The grating process requires patience and care—apply steady pressure but watch your fingertips, creating about 4 cups of finely grated cassava that forms the heart and soul of this beloved family dessert. Tip: Always taste a tiny piece of raw cassava before grating—if it’s bitter, don’t use it, as this indicates improper storage or age.
Creating the Sweet Coconut Mixture
In a separate bowl, pour the entire can of coconut milk and watch as the rich, creamy liquid pools beautifully—this moment always reminds me of tropical breezes and family vacations. Add the sweetened condensed milk slowly, stirring continuously with your whisk to combine these two milky components into a velvety, sweet base that will cradle the cassava perfectly. Crack the three eggs into a small bowl first to check for freshness, then beat them vigorously until they become pale yellow and frothy, creating tiny bubbles that will help lift your cake during baking. Gradually incorporate the beaten eggs into the milk mixture, whisking constantly to prevent curdling and ensure a smooth, homogeneous liquid that promises uniform sweetness throughout every slice of your finished cake.
Combining All Elements with Love
Now comes the magical moment when everything comes together—pour the sweet coconut and egg mixture over your waiting grated cassava, watching as the white strands drink in the creamy liquid like parched earth welcoming rain. Add the granulated sugar, melted butter, vanilla extract, and salt all at once, then use your rubber spatula to fold everything together with gentle, sweeping motions until no dry spots remain. The batter will be thick but pourable, with the grated cassava suspended in the sweet liquid—this is exactly the texture you want for that perfect chewy-yet-tender result we all cherish. As you mix, remember that this simple motion connects you to countless grandmothers and mothers who’ve prepared this same dish with the same loving care across generations.
Baking to Golden Perfection
Preheat your oven to precisely 350°F and position the rack in the center—this consistent, moderate heat allows the cake to cook through evenly without burning the edges, creating that ideal golden-brown top we all remember. Grease your 9×13 inch baking pan thoroughly with butter or cooking spray, then pour in the cassava batter, using your spatula to spread it evenly into all corners and smooth the surface. Place the pan in the preheated oven and set your timer for 45 minutes—this initial baking period will set the structure and begin developing that beautiful caramel-colored crust. After 45 minutes, insert a toothpick into the center—it should come out clean, but if there’s wet batter clinging to it, continue baking in 5-minute increments until done, typically reaching 50-55 minutes total for perfect results.
Resting and Serving with Tradition
Once baked to perfection with a golden-brown top that might have a few charming cracks—those are badges of honor in cassava cake baking—remove it from the oven and place it on a wire rack to cool completely. This resting period is crucial as it allows the starches in the cassava to fully set, giving you clean slices that hold their shape when served to admiring family and friends. Resist the temptation to cut into it while warm, no matter how incredible it smells filling your kitchen with those familiar, comforting aromas of coconut and caramelized sugar. When completely cool, typically after 2-3 hours, slice into squares or rectangles using a sharp knife dipped in warm water between cuts for beautifully clean edges that would make any grandmother proud.
Tips and Tricks
When selecting cassava at the market, choose roots that feel heavy for their size with smooth, firm skin free of soft spots or mold—these indicators ensure freshness and optimal flavor in your final cake. If you notice any fibrous strings while grating, be sure to remove them as they can create unpleasant textures in your finished dessert, though modern cassava varieties typically have fewer tough fibers than those from decades past. For an extra layer of flavor complexity, toasting your grated cassava lightly in a dry skillet over medium heat for 5-7 minutes before mixing develops a subtle nuttiness that elevates the entire dessert, though this step is optional for those preferring the traditional preparation. If your batter seems too thick after mixing, add 1-2 tablespoons of regular milk to achieve the proper pouring consistency—different cassava varieties can vary in moisture content, so this adjustment ensures perfect results every time. For those who enjoy a caramelized top with extra texture, during the last 10 minutes of baking, switch your oven to broil and watch carefully until the surface develops deeper golden spots and a slightly crackled appearance that adds visual appeal and textural interest. When storing leftovers, keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days—the flavors actually deepen and improve after the first day, making this an excellent make-ahead dessert for family gatherings. If you need to freeze your cassava cake, wrap individual slices tightly in plastic wrap then aluminum foil before placing in freezer bags—they’ll keep beautifully for up to 3 months and thaw perfectly at room temperature, ready to bring comfort whenever nostalgia strikes.
Recipe Variations
- For a tropical twist that reminds me of family beach vacations, fold in 1 cup of well-drained crushed pineapple into the batter before baking—the bright acidity cuts through the richness while adding juicy bursts of flavor that complement the cassava beautifully. The pineapple also adds natural moisture, creating an even more tender crumb that practically melts in your mouth with each nostalgic bite.
- Create a marbled effect by dividing your batter in half and mixing 2 tablespoons of cocoa powder into one portion, then layering and swirling the two batters in your baking pan—this chocolate version became my children’s favorite after I accidentally created it during one hectic holiday baking session. The deep chocolate notes provide a wonderful contrast to the sweet cassava, making each slice a delightful surprise for both eyes and palate.
- Add texture and visual appeal by sprinkling 1/2 cup of shredded coconut mixed with 2 tablespoons of brown sugar over the top before baking—this creates a delightful crunchy topping that contrasts beautifully with the soft cake beneath, much like the coconut toppings my aunt always insisted made her version special. The toasted coconut aroma that fills your kitchen as it bakes is absolutely heavenly and builds anticipation for the delicious dessert to come.
- For a cheesecake-inspired variation that combines two beloved desserts, layer 8 ounces of softened cream cheese beaten with 1/4 cup sugar and 1 egg beneath or over the cassava batter—this creates a luxurious creamy layer that makes the cake feel extra special for celebrations and holiday gatherings. The tangy cream cheese provides the perfect counterpoint to the sweet cassava, creating a sophisticated dessert that still comforts like the simplest childhood treat.
Frequently Asked Questions
Can I use frozen grated cassava instead of fresh?
Yes, frozen grated cassava works wonderfully and often saves significant preparation time—just be sure to thaw it completely in the refrigerator overnight, then squeeze out any excess liquid using a clean kitchen towel or cheesecloth before measuring. The freezing process actually breaks down some of the cassava’s cellular structure, which can result in an even softer texture in your finished cake, though some traditionalists argue fresh cassava provides better flavor complexity. If using frozen, you may need to reduce other liquid ingredients slightly if your cassava seems particularly watery after thawing—start with 2 tablespoons less coconut milk and adjust as needed based on your batter’s consistency.
Why did my cassava cake turn out too dry?
Dry cassava cake typically results from overbaking or using cassava that was too old and starchy—cassava continues to cook slightly after removal from the oven, so it’s better to err on the side of slightly underdone than overbaked. The toothpick test should show moist crumbs clinging to it rather than coming out completely clean, and the center should still have a slight jiggle when you gently shake the pan. Additionally, older cassava roots contain less natural moisture, so if your roots feel particularly light or have visible wrinkles, consider adding an extra 1/4 cup of coconut milk to compensate and ensure that tender, moist texture we all love.
How can I tell if fresh cassava is still good to use?
Fresh cassava should feel firm and heavy for its size with smooth, unblemished skin—avoid any roots with soft spots, mold, or significant shriveling, as these indicate age or improper storage. When you peel a small section, the flesh should be pure white without any dark streaks or discoloration, and it should smell mildly earthy and slightly sweet rather than sour or fermented. Always taste a tiny piece of the raw cassava after peeling—it should be starchy and neutral, not bitter, as bitterness indicates the presence of cyanogenic glucosides that can cause digestive issues and shouldn’t be consumed.
Can I make this recipe dairy-free for dietary restrictions?
Absolutely—replace the sweetened condensed milk with an equal amount of coconut cream mixed with 1/2 cup of maple syrup or agave nectar, and substitute the butter with coconut oil for a completely dairy-free version that still delivers incredible flavor. The coconut cream provides the same rich, creamy texture while the natural sweeteners offer complexity that complements the cassava beautifully, creating a dessert that everyone can enjoy regardless of dietary needs. You might need to reduce other liquid ingredients slightly since coconut cream can be thinner than condensed milk—start with 2 tablespoons less coconut milk and adjust based on your batter’s consistency before baking.
Summary
This grated cassava cake recipe connects generations through its comforting flavors and textures, transforming simple ingredients into a dessert that tastes like family history and cherished memories. Each sweet, chewy bite carries the love of countless kitchen traditions, making it much more than just a treat—it’s edible nostalgia that warms both heart and home.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
