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This image shows a beautifully baked cassava cake, topped with a golden caramelized custard layer, served on a plate, capturing the rich and indulgent textures of this classic Filipino dessert.

Cassava Cake Recipe

This Cassava Cake is a quintessential Filipino dessert that combines the earthy sweetness of grated cassava with the creamy richness of coconut milk and condensed milk. Baked to perfection and topped with a golden, caramelized layer, each bite offers a harmonious blend of flavors and textures. Simple to make yet incredibly satisfying, this recipe is perfect for impressing guests or treating yourself to a slice of tropical heaven. Enjoy it warm or chilled and savor the irresistible taste of this classic Filipino treat.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Filipino
Servings 10
Calories 182 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Baking Pan
  • Knife
  • Grater
  • Spatula
  • Saucepan (for the topping)
  • Oven
  • Cooling rack

Ingredients
  

  • 1 pack frozen grated cassava
  • 1 cup desiccated coconut
  • 3/4 can condensed milk
  • 3/4 can evaporated milk
  • 3/4 can coconut milk
  • 5 tablespoons sugar
  • 2 egg yolks

Instructions
 

  • Butter a pan or baking dish. This will help the cake stay in the pan.
  • You should use a big bowl with a deep bottom. Gather the things you need to make the cassava cake in a bowl.
    This image shows all the ingredients for the cassava cake, including grated cassava, coconut milk, and condensed milk, being mixed together in a large bowl until smooth.
  • Really mix everything together until the sugar is gone and everything looks nice and mixed.
    This image shows the baking dish being generously buttered to ensure that the cassava cake won’t stick to the sides during baking.
  • Put the mix into the pan that has been oiled. Get the oven to 375°F/180°C.
    This image shows the thick cassava cake mixture being poured into the prepared baking dish, ready to be baked.
  • Put the cake in the oven and bake it for 45 minutes to an hour. When it looks golden and feels hard when you touch it, it's done.
    This image shows the cassava cake baking in the oven, with a golden crust beginning to form on top.
  • Get another bowl while the cake is baking. Mix everything in that bowl for the custard. Mix it well until it's all smooth.
    This image shows the preparation of the custard topping, with egg yolks, evaporated milk, and sugar being whisked together in a bowl.
  • Take the cake out of the oven when it's done baking. Spread out the egg mixture on top of the cake.
    This image shows the creamy custard mixture being poured and spread evenly over the baked cassava cake before returning it to the oven.
  • It needs to be baked for another 15 to 25 minutes, or until the custard turns brown and is fully cooked.
    This image shows the cassava cake with its custard topping being baked to a perfect golden-brown finish in the oven.
  • Serve and enjoy your Cassava Cake Recipe!
    This image shows the cassava cake being sliced and served, showcasing its soft texture and caramelized custard topping.

Notes

  • Fresh vs. Frozen Cassava: You can use fresh or frozen grated cassava for this recipe. If using frozen, make sure to thaw it completely and drain any excess liquid before using.
  • Coconut Milk Variations: For a richer flavor, use full-fat coconut milk. Light coconut milk can be used as a healthier alternative but will result in a slightly different texture and taste.
  • Sweetness Level: Adjust the amount of condensed milk based on your preferred sweetness. If you like a less sweet cake, reduce the quantity slightly.
  • Topping Options: Traditional cassava cake is topped with a caramelized custard layer. For added texture and flavor, consider sprinkling grated cheese or shredded coconut on top before baking.
  • Cooling Time: Allow the cake to cool completely before slicing to ensure clean cuts and to help the cake set properly. Serve it chilled or at room temperature, depending on your preference.
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