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Also known as yucca and manioc, cassava plants produce roots that have many applications in regional cuisines. In the Philippines, grated cassava roots are a primary ingredient in bibingkang kamoteng kahoy, a traditional dessert. These delicacies are coconut-flavored, flourless cakes. Many different recipes for cassava cake toppings exist, ranging from simple combinations of eggs and condensed milk to rich, coconut-flavored toppings. Some recipes call for grated cheese which, when baked on the cake, give it a warm brown color. Add the topping to an already baked cassava cake and then return the topped cake to the oven for the topping to set.

Egg with Milk Topping

Separate the eggs and discard the whites.

Place the egg yolks in a mixing bowl. Add the sweetened condensed milk and the evaporated milk. Whisk the ingredients together until combined.

Pour the topping mixture over your cassava cake and spread it evenly over the surface.

Bake at 375 degrees Fahrenheit for 15 minutes until the topping turn light brown.

Coconut Topping

Separate the eggs, discarding the whites.

Whisk together sweetened condensed milk, coconut milk and coconut cream in a mixing bowl.

Pour the topping over your baked cassava cake. Spread the mixture evenly over the cake.

Bake at 325 degrees Fahrenheit for approximately 25 minutes, until the topping turns light brown.

Coconut Cheese Topping

Add the coconut milk, flour and sweetened condensed milk to a pot.

Cook the mixture on medium heat, stirring constantly, until it thickens.

Separate the eggs and discard the whites. Add the yolks to the pot and cook for 5 minutes.

Pour the mixture over your baked cassava cake. Sprinkle the cheddar cheese on top.

Broil the cake and topping until it turns golden brown.

About the Author

Kat Black

Kat Black is a professional writer currently completing her doctorate in musicology/ She has won several prestigious awards for her research, and has had extensive training in classical music and dance.