Bingka ubi kayu (baked cassava coconut cake)
A dense, chewy, caramel topped cassava and coconut cake that is naturally gluten free.
- Time1 hr 20 plus cooling
- LevelEasy
- Costabout £0.48 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm square or round tin with baking paper.
- 2
Squeeze the thawed cassava in a clean tea towel to remove as much water as you can. Put it in a large bowl.
- 3
Whisk the eggs and sugar for 2 minutes until the sugar has dissolved. Stir in the coconut milk, melted coconut oil, vanilla and salt.
- 4
Pour the wet mixture over the cassava, add the desiccated coconut and mix well. Scrape into the tin and level the top.
- 5
Bake for 50 to 55 minutes until deep golden, set and a skewer comes out clean. If the top is pale, grill for 3 minutes to caramelise it.
53 min - 6
Cool in the tin for at least 1 hour, as it firms up as it cools. Cut into squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.