Cassava Cake, made traditionally without any flour, is very dense, chewy and delicious.  I’m not a fan much of using condense milk or evaporated milk; which most Cassava cakes are made with.  I wanted to come up with something much more cake-like in texture, but still enjoy the flavor of Cassava.  After the cake was done baking, I allowed it to cool slightly.   I tried eating it while it was still warm and the next day, and my findings were that while it is still warm, it’s very cake-like in text; buttery, soft, and fluffy.  But after sitting until the next day, it’s became somewhat dense in texture. The cassava flavor is still noticeable.  Either way though, it’s still delicious!  ENJOY!


This picture is of the cake, sliced the following day.

1/2 cup Butter, softened (1 stick)
3/4 – 1 cup granulated Sugar, to taste
3 Eggs
1 tsp. Vanilla extract
1 tsp. Coconut extract
1 cup Cake flour
2 tsp. Baking powder
1/2 tsp. Salt
1 cup Coconut milk
1 (16 oz. bag) frozen grated Cassava, thawed
1/2 cup sweetened Coconut flakes, optional (I didn’t use this)

Preheat the oven to 350°.  Lightly grease a 9×9-inch OR brownie baking pan.  Set this aside.

NOTE:  Any pan larger than this will only produce a thinner cake.

Using a cheese cloth OR even a clean kitchen towel, line a large sieve or colander.  Pour the thawed, grated cassava onto the cheese cloth.  Wring the cheese cloth to remove excess liquid from cassava.  It doesn’t have to be completely dry.  Set this aside.











In another larger bowl, combine the softened butter and sugar.  Cream together.











Add the eggs, one at a time, beating after each addition.  You’ll notice the batter starts to thicken.











Add the vanilla and coconut extracts.  Beat to mix well.











Combine the baking powder and salt with the cake flour and mix well.  Now, add in the flour mixture and coconut milk, ALTERNATELY, beating well after each addition.  I did this in 3 additions.











Now add the grated cassava.  Stir to combine well.  If you are adding the coconut flakes, add it at this time as well.  Mix all of the ingredients together thoroughly, making sure to distribute the cassava and coconut flakes evenly.











.Place into the preheated oven and allow it to bake for about 40 – 45 minutes, OR until a cake tester inserted comes out clean.  It doesn’t turn golden much.  Allow it to cool slightly before slicing it.


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