Cassava cake is a traditional Filipino dessert made from grated cassava, with a creamy custard top. Known to be enjoyed during special occasions, and a simple snack. When it’s infused with your favorite cannabis strain it is perfect with your morning coffee or a little snack.

This recipe is from acclaimed culinary artist Chef Charleen Caabay who is seen on reality TV chef celebrity, and the winner of Food Network’s Chopped. She is passionate about Filipino food and culture, she infuses her heritage into her cooking, celebrating the rich flavors and traditions of her roots. She also specializes in crafting cannabis-infused dishes, blending her culinary artistry with the therapeutic potential of the plant. She is a featured speaker at February Women Who Grow Conference. 

• 24 large cake muffins
• Average THC: 20-25mg / cake
• Suggested serving dose: Cut cake in fourths

• 2 lbs grated cassava
• 2⁄3 can of sweetened condensed milk
• 1 can evaporated milk
• 2⁄3 can of coconut milk
• 1 Teaspoon of vanilla extract
• 3 eggs
• 1 stick – 8T cannabutter

Cake Topping

1. Preheat your oven to 350°F (175°C). Grease muffin tins or cake pan with butter or oil.
2. Combine grated cassava, coconut milk, condensed milk, evaporated milk, vanilla extract, eggs, and cannabis-infused butter. Mix until well combined.
3. Pour the cassava mixture into the prepared baking dish, leaving room for custard topping. Bake in the oven for 30 minutes or until the top is slightly browning and firm.
4. While the cassava cake is baking in the oven, prepare the topping mixture. Combine the remaining ingredients, coconut milk, condensed milk, vanilla extract, cheddar cheese.
5. Once the cassava cake is firm, add a thin layer of the topping to the brim. Distribute the topping to each cake evenly.
6. To quickly finish, broil the top for about 5-10 minutes until golden brown. Carefully watch to avoid burning at this stage.
7. Let cool for a few minutes and enjoy warm!