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Dulce de Leche-Topped Cassava Cake

Cassave cake is a well-loved snack/dessert served in Filipino gatherings. Topping it with dulce de leche raised the yum up a bit. I used coconut water instead of coconut milk which made it lighter and tastes so good!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Filipino
Keyword: cassava cake, dulce de leche
Author: Pam from PinoyBites.com

Ingredients

  • 2 lbs frozen grated cassava (thawed)
  • 3 large eggs
  • 1/2 cup melted butter
  • 1 can evaporated milk (big can)
  • 2 cups sugar
  • 3 cups coconut water (I used Zico brand)
  • 1 can dulce de leche (transfer to a microwave safe container)

Additional:

  • 2 9x13" pan or disposable aluminum foil pan (6"x8"x2")

Here's How:

  • Preheat oven to 350 F.
  • Pick any hard fibers that you see in the grated cassava.
  • In a large bowl, combine all the ingredients ( except the canned Dulce de Leche ) and mix well.
  • Divide the mixture evenly in pans.
  • Bake for 40-50 minutes or until cooked through . MIcrowave dulce de leche for one minute (stirring every 30 secs) or until runny. Remove the cassava cake from the oven and drizzle caramel evenly over the cake.
  • Put it back to the oven and bake for another 10 minutes until mixture is bubbly and sides are setting.
  • Remove from the oven and serve when it’s cool enough to handle.