Comfort Food Online Australia

Description

Some desserts are designed to impress.
This one? It was designed to come home in foil, wrapped twice, and never returned.

This is our version of the classic cassava cake with coconut custard and cheese crust—faithful, full-bodied, and familiar.

It starts with grated cassava—that sticky, chewy root you can smell before you even open the fridge. We blend it with coconut milk, sweetened condensed milk, evaporated milk, eggs, melted butter, sugar, and salt. The result is a base that bakes thick and golden, with just enough bounce to cut unevenly at parties—just the way you remember it.

Then comes the coconut custard top:
A creamy pour of coconut cream, condensed milk, yolk, flour, and salt, smoothed out and laid across the baked cassava before it goes back in for one final set. And on top of that—because no Filipino celebration ever ended without it—we layer a fistful of grated salted cheese. Broiled just until brown, bubbly, and lightly bitter.

It’s sweet. It’s savoury. It sticks to your teeth.
And it hits hard in the memory—especially when cold.

We named it “The Tupperware That Never Came Back” for a reason.
Because you know how this story goes:

You bring the tray. You leave it behind. You never see it again.
It disappears into someone else’s fridge—but the memory of it doesn’t.

This isn’t a reinvention.
It’s a recovery.
This is the cassava cake with coconut custard and cheese crust you didn’t know you were still hungry for.

Tray Size: 22 × 16 × 5 cm
Fill Volume: ~1.3L per tray
Servings: 8–10 generous portions
Texture: Chewy cassava base, creamy coconut top, toasted cheese finish
Flavour Notes: Sweet coconut, eggy custard, light cheese saltiness
Shelf Life:
3–4 days refrigerated (0–4°C)
Freezes well in sealed slabs
Dietary Info: Contains dairy, egg. Gluten-free by ingredient.
Heating Tip: Microwave a cold slice for 15 seconds for extra softness