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Sliced cassava sugar loaf on a wooden board with coconut cream and fresh mango, showing dense golden crumb

Cassava Sugar Loaf Dessert

A cassava sugar loaf baked with coconut milk, eggs, and brown sugar into a firm, sliceable dessert with a lightly caramelized top.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 slices
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 500 g grated cassava, fresh or frozen and thawed squeeze dry in a clean towel before measuring
  • 200 ml full-fat coconut milk canned, shaken well
  • 150 g light brown sugar packed
  • 2 large eggs room temperature
  • 60 g unsalted butter, melted plus extra for greasing the pan
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Method
 

  1. Heat the oven to 175 C / 350 F. Grease a 9x5 inch loaf pan with butter and line with parchment paper, leaving an overhang on the long sides.
  2. Place the grated cassava in the center of a clean kitchen towel. Twist and squeeze firmly over the sink until no more liquid drips out. Transfer to a large mixing bowl.
  3. Add the brown sugar, coconut milk, melted butter, eggs, vanilla extract, and salt to the cassava. Stir with a rubber spatula until the batter is uniform and thick, about 2 minutes.
  4. Pour the batter into the prepared loaf pan. Smooth the top flat with the spatula. Tap the pan on the counter twice to settle the batter.
  5. Bake for 55 to 65 minutes until the top is deep golden brown and the center feels firm when pressed gently with a finger. A skewer inserted in the center should come out clean with no wet batter.
  6. Remove from the oven and cool in the pan for 30 minutes. Use the parchment overhang to lift the loaf out onto a wire rack. Cool completely before slicing for clean edges.

Notes

For the cleanest slices, refrigerate the fully cooled loaf for 1 hour before cutting - the cold firms up the crumb and the pieces hold their shape better.