Baked Pineapple Cassava Cake is a rich, slightly chewy dessert with a tropical twist—sweet cassava base topped with juicy pineapple flavor.
🍍 What it is
Pineapple Cassava Cake is a baked dessert made from grated cassava (yuca), coconut milk, and sugar, often layered or topped with pineapple for a sweet, tangy finish.
🧾 Ingredients
🥥 Base
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 cup coconut milk
- ½ cup evaporated milk
- ¾ cup sugar
- 2 eggs
- 2 tbsp melted butter
🍍 Pineapple layer
- 1 cup crushed pineapple (drained)
- 2–3 tbsp sugar (adjust to taste)
🧈 Optional topping
- ½ cup condensed milk (for a creamy top layer)
👨🍳 Instructions
1. Prepare mixture
- Preheat oven to 180°C (350°F)
- In a bowl, mix cassava, coconut milk, evaporated milk, sugar, eggs, and butter
2. First bake
- Pour into greased baking dish
- Bake for 35–40 minutes until mostly set
3. Add pineapple layer
- Mix pineapple with a little sugar
- Spread evenly over partially baked cake
4. Final bake
- Return to oven for another 15–20 minutes
- Optional: pour condensed milk on top in last 10 minutes
😋 Flavor & texture
- Chewy, slightly sticky cassava base
- Creamy, coconut-rich flavor
- Sweet-tangy pineapple topping
- Light caramelization on top
🔁 Variations
- Add cheese on top (popular in Filipino style)
- Use pandan flavor for aroma
- Make it gluten-free (naturally is!)
- Add shredded coconut for texture
🍽️ Serving ideas
- Serve warm or chilled
- Cut into squares
- Pair with tea or coffee