Cassava Coconut Cake
Yesterday was one of those days that plating/styling for food photo was not happening. The sun light streaming into our dinning area was too much or not enough making photo shoot really frustrating. I plated cassava coconut squares in circle, zigzag lines and stacking. Nope, did not capture what I was looking for. Certain food can be challenging for me to do a presentation that would allow me to capture its essence. So frustrated that I just turned the camera to a prepping plate, and just started shooting. It worked! This plate of juxtapose cassava coconut squares that I absent-mindedly tossed the unused squares onto came out pretty decent. What do you think? What do you do on one of those days?
Anyway, back to recipe. This is actually baked cassava cake revisited. It has been a long while, my first post to be exact, since I baked this cake. I baked it again because my Father is visiting this weekend and it is his favorite. I made some minor changes to the recipe, and posting with picture this time around!
I bought a Trader Joe’s coconut cream extra thick and rich. It was the first time I used this product so I didn’t know when the label says thick it meant really thick barely any liquid. I wasn’t sure how that would turn out since original recipe has 1/2 can of coconut milk so I added a little half and half to the batter. Hey, cream would fix everything right? 
This improvising did baked a moist, chewy, a little more gooey, and a nice toasted top. A nice balance of texture. It is a cross between cassava and macaroons. So here is the recipe again. I hope you will like it too.
Ingredients:
- 2 packs frozen grated cassava (thawed)
- 1 pack frozen shredded coconut (thawed)
- 1/2 can coconut cream (extra thick)
- 45 milliliters 3 tablespoons half-and-half
- 1 egg whisked
- 6 grams 1 teaspoon sea salt
- 56 grams 4 tablespoons cold butter, cubed
- 450 grams 2 cups caster sugar
Directions:
- Preheat oven to 275 F or 135 C
- Mix all the ingredients in an 8-inch baking pan, level batter evenly, and rake the top with a fork to which texture.
- Bake at 275 F (135 C) for 1 hour. Then increase temperature to 400 F (204 C) and bake for 25 minutes more or until the top begin to turn golden brown.
- Remove from oven. Let it cool for 5 minutes then cut into desired squares.
Let it cool completely or serve it warm.
Enjoy!
Cassava is used in many different recipes in Belize. This cake is great.
What is Belize version like? Thanks for visiting and commenting.
This sounds absolutely delicious!
It is.
Thank you!
This sounds like a yummy challenge
It is yummy, and is quite easy to make.
I haven’t had cassava in ages! What a fun idea this recipe is! Thank you for popping by my space, by the way — I’m really enjoying what I’m finding here on your blog. (:
If you want the cake much sweeter, you can add more sugar or condense milk.
Thanks for those kind words. 
It’s amazing how much we can share and learn from one another via blogging, and so much fun too! You take terrific pictures for you blog, by the way
I´ll definitely be making this recipe, beautiful picture, have a lovely week!
Hi Katya. Your kitchen will smell of heavenly coconut.
Thank you for stopping by! By the way, you have a very fun blog…food and traveling!
My kitchen will small great !!!! Food and traveling is my passion….a very good combination;)
I don’t think I’ve ever had cassava cake. Looks great! I never would have known the photo was challenging, but it happens to me a lot, so I can totally relate!
Wish I can get you a slice. It is probably more fun to bake one for yourself
It is a very easy cake to bake. Prep time is less then 10 minutes if you don’t count thawing time. Oh, I get many frustrating photo shoots because…well I am a newbie at food photography and a food-styling-challenged. But it is rewarding when I manage to capture what I like. 
This cake looks absolutely delicious… full of coconut flavour! I’ve never eaten cassava before but I’m intrigued (I had to google it!). Thanks for sharing your recipe, as always
Thank you. The toasted coconut smell heavenly as you bake. It is not a very sweet cake, you can add another half cup to make it sweeter or add some condense milk which will make it more gooey and sweeter. Give it a go, and let me know how you like it. Thank you for dropping by
Looks delicious. Can you get the frozen cassava at most grocery stores or is it more of a specialty item?
Hi Chef Molle! You can find them in any Asian markets (Chinese, Vietnamese, Filipino, Mexican, or mainstream markets that carry specialty items). Your other option is to by the fresh cassava roots and grate it yourself. Thanks for stopping by!
Looks incredible and the cassava is intriguing! I’ve had cassavava chips and will have to seek it out in it’s frozen form. Thank you, and thanks for following my blog!
I have yet to try cassava chips…where do you find them? This cake is a cross between chewy cassava and macaroons. It is always a treasure to stumbled upon a lovely blog, and you have a lovely blog!
We have them even in our funky little town market (somebody probably asked to bring them in) – but I’ve seen them in the bigger health food stores too, in my general area it’s Natural Grocers and farther away Whole Foods. The chewiness factor sounds great in your cake, I really am going to track down some frozen cassava. And thank you so much for following my blog and your kind words! Cheers!
I love everything about coconut. These looks heavenly!
They smell heavenly too because of the coconut. Thank you for dropping by and your support Danny!
Oh how yummy this sounds!!!
Thank you!