Irresistibly soft and moist cassava cake: pour and stir in the same bowl, no oven required, for quick preparation.

Irresistibly Soft and Moist Cassava Cake

This cassava cake comes from Brazilian cuisine, with indigenous and countryside roots. It has a sweet and slightly buttery flavor, with that coconut touch that feels like a country celebration — if you enjoy this flavor profile, it’s also worth trying a soft and moist coconut cake. What makes it special is the texture: incredibly soft and moist, almost melting in your mouth, and the practicality — everything is made in one bowl, no oven needed, for a quick and mess-free preparation; for other quick no-bake options see ideas for creamy and practical desserts.

In the bowl you’ll see the grated cassava forming a rustic base, while the eggs help bind and hold everything together — a technique similar to preparations using tapioca or eggs, like the soft crepioca. Condensed milk and coconut milk bring sweetness and creaminess, and a little regular milk regulates the texture. A drizzle of oil (or melted butter) makes the batter softer, and sugar can be adjusted for those who prefer it sweeter. Shredded coconut adds texture and flavor, baking powder ensures lightness, and a pinch of salt enhances all the flavors. All of this comes together to create a moist cake, full of flavor and very easy to prepare.

Ingredients

600 g grated cassava (approx. 4 cups)
4 eggs
1 can (395 g / 14 oz) condensed milk
200 ml coconut milk (1 small can)
120 ml regular milk (1/2 cup)
60 ml vegetable oil or 80 g melted butter (1/4 cup)
1/4 cup (50 g) sugar (optional, adjust to taste)
1 cup (100 g) shredded coconut
1 tablespoon (15 ml) baking powder
1 pinch of salt

Instructions

Grease a medium pan or heavy-bottomed pot with oil or butter. Set aside.
In a large bowl, place the grated cassava.
Add the eggs, condensed milk, coconut milk, regular milk, and oil (or butter). Mix well with a spoon until the batter is smooth and combined.
Add the sugar (if using), shredded coconut, and pinch of salt. Mix again.
Finally, fold in the baking powder with gentle movements. Do not overmix.
Pour the batter into the greased pan or pot. Level with a spoon.
Stovetop method (no oven): Cover the pot and cook over very low heat. If you have a heat diffuser, use it. Cook for 35–50 minutes without opening the lid for the first 30 minutes. Check with a toothpick: if it comes out clean, the cake is ready. If the top is too moist, uncover the pot for the last 5–10 minutes to dry out.
Remove from heat and let cool for 10–15 minutes. Carefully unmold.
Serve warm or cold.

Optional tip: If you prefer to bake it, place in a preheated oven at 350°F (180°C) for 35–45 minutes, until golden and a toothpick comes out clean.

Ingredient Highlights

Cassava is a good source of carbohydrates and fiber. Coconut provides healthy fat, flavor, and minerals. Eggs bring protein. Condensed milk and sugar make the cake sweet, so enjoy in moderation. For more ideas on how to make the most of ingredients you already have at home, see tips for practical recipes with pantry staples.

Yield: About 10–12 slices (8–10 servings). Great for afternoon snacks, coffee with friends, countryside gatherings, family reunions, or June festivals.

Conclusion

If you enjoyed this irresistibly soft and moist cassava cake, follow us for more easy and quick recipes. Also try our soft and moist banana cake for a different flavor.

To accompany this cake, try other recipes that pair well with it: