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belizean cassava cake recipe

Belizean Cassava Cake Recipe

A soft, rich Belizean cassava cake made with fresh cassava, coconut milk, warm spice, and a slow bake for the classic golden top and creamy base.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Resting Time 30 minutes
Total Time 2 hours 35 minutes
Servings: 12
Course: Belizean Recipes, Caribbean Dessert, Dessert
Cuisine: Belizean, Caribbean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Fresh cassava Peeled and chopped
  • 2 cans Coconut milk Full-fat preferred
  • 2.25 cups Sugar White sugar
  • 4 tbsp Margarine Melted
  • 2 tsp Vanilla
  • 2 tsp Nutmeg Ground

Equipment

  • Blender For blending cassava smooth
  • Mixing bowl Large size for batter
  • Baking pan 9×13 inch pan
  • Oven Bake at 350°F
  • Spatula For mixing and smoothing batter
  • Knife For cutting cooled cake

Method
 

  1. Peel the cassava.
  2. Remove all thick skin. Make sure the root feels firm and moist.
  3. Cut and blend.
  4. Chop cassava into small pieces. Blend with some coconut milk until smooth and creamy.
  5. Mix with milk and sugar.
  6. Add the blended cassava to a bowl. Stir in the rest of the coconut milk and sugar until glossy.
  7. Add vanilla and nutmeg.
  8. Mix in the warm spices to give the cake its signature smell and taste.
  9. Prepare the pan.
  10. Grease a 9×13 pan well and pour the batter in. Smooth the top.
  11. Bake.
  12. Bake at 350°F until the top turns golden brown and edges caramelize (about 1 hour 45 minutes).
  13. Cool and serve.
  14. Let the cake cool fully before slicing so it holds its shape.

Notes

  • Fresh cassava gives the best soft texture.
  • Blend until silky for an even bake.
  • Let the cake cool before cutting to avoid breaks.
  • For crisp edges when reheating, use an air fryer.
  • This recipe also works with thawed frozen cassava.