Easy Cassava Cake Recipe – Creamy, Cheesy & Moist Filipino Cassava Cake
If there’s one Filipino dessert that never goes out of style, it’s Cassava Cake. Rich, creamy, slightly chewy, and topped with a luscious coconut custard and melted cheese, this classic Filipino kakanin has been bringing families together for generations. Whether it’s served during birthdays, fiestas, Christmas, or simple afternoon merienda, a slice of homemade cassava cake always feels like a special treat.
What makes this dessert so irresistible is its unique texture. Unlike regular cakes made with flour, cassava cake is made with grated cassava, giving it a wonderfully soft, moist, and slightly chewy bite. Combined with coconut milk, condensed milk, evaporated milk, eggs, and butter, every slice is rich, creamy, and packed with tropical flavor.
The best part? It’s surprisingly easy to make! You don’t need advanced baking skills or fancy equipment. Simply mix the ingredients, bake, add the creamy topping, and bake again until beautifully golden. Whether you’re using fresh cassava from your backyard or frozen grated cassava from the grocery store, you’ll end up with a dessert that’s guaranteed to impress.
If you’ve been searching for the best Cassava Cake recipe, you’re in the right place. This easy recipe will guide you through every step so you can enjoy a homemade Filipino favorite that’s perfect for sharing with family and friends.
Easy Cassava Cake Recipe
Equipment
- Box grater or food processor
- Fine mesh strainer
- Large mixing bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- 8×8-inch or similar baking pan
- Oven
- Cooling rack
Ingredients
For the Cassava Cake
- 1 kilo fresh cassava about 4 cups grated
- 1 cup coconut milk 250 ml
- 2 large eggs
- ¼ cup melted butter or margarine
- 1 can evaporated milk 370 ml
- 1 can condensed milk 390 g
For the Custard Topping
- ½ cup coconut milk
- 1 large egg or 2 egg yolks
- ½ cup condensed milk
- Grated cheese for topping (optional)
Instructions
- Peel the fresh cassava and remove the fibrous core. Wash thoroughly and grate finely.
- Using a fine strainer or cheesecloth, gently squeeze out some of the excess liquid from the grated cassava. Do not over-squeeze.
- Preheat the oven to 175°C (350°F).
- In a large bowl, combine the grated cassava, coconut milk, eggs, melted butter, evaporated milk, and condensed milk.
- Mix until the ingredients are fully incorporated.
- Grease the baking pan with butter or margarine.
- Pour the cassava mixture into the prepared pan and spread evenly.
- Bake for 45 to 60 minutes, or until the cake is firm and almost fully cooked.
- While the cake is baking, prepare the topping by whisking together the coconut milk, condensed milk, and egg until smooth.
- Remove the cake from the oven and carefully pour the custard topping over the surface.
- Sprinkle generously with grated cheese if desired.
- Return to the oven and bake for another 15 to 20 minutes, or until the topping is set and lightly golden. You may broil for the last few minutes for a beautifully browned top.
- Let the cake cool before slicing and serving.
Notes
- Freshly grated cassava gives the best flavor and texture, but frozen grated cassava can also be used. Thaw completely and drain excess liquid before mixing.
- Avoid squeezing out too much moisture from the cassava to keep the cake soft and moist.
- For an extra rich flavor, use coconut cream instead of coconut milk for the topping.
- Broiling the topping for the last 2–3 minutes creates a beautifully caramelized finish.
- Refrigerate leftovers in an airtight container for up to 5 days. Serve chilled or reheat individual slices in the microwave for 20–30 seconds.
- For extra flavor and texture, top with macapuno, latik, or additional grated cheese before serving.
Nutrition
What is Cassava Cake?
Cassava Cake is a beloved Filipino dessert made from grated cassava, also known as kamoteng kahoy, balinghoy, yucca, or manioc. Cassava is a starchy root crop that grows abundantly in tropical countries, including the Philippines. Because of its mild flavor and naturally creamy texture, it’s a popular ingredient in many Filipino delicacies.
Unlike traditional cakes made with wheat flour, cassava cake gets its structure from grated cassava. The result is a dessert that’s wonderfully moist, creamy, and slightly chewy. It’s then topped with a rich custard made from coconut milk, condensed milk, eggs, and grated cheese before being baked until lightly browned and bubbly.
Many Filipino families grow cassava in their backyards, making it an affordable ingredient that’s always within reach. But don’t worry if fresh cassava isn’t available where you live. Frozen grated cassava is widely sold in Asian grocery stores around the world, making it easy to recreate this authentic dessert no matter where you are.
Today, cassava cake remains one of the most popular homemade desserts in the Philippines, loved for its simple ingredients, comforting flavor, and nostalgic charm.
Why You’ll Love This Recipe
There are plenty of reasons why this Easy Cassava Cake Recipe deserves a place in your recipe collection.
It’s beginner-friendly. You don’t need to be an experienced baker to make this dessert. The recipe is straightforward and easy to follow.
Rich and creamy. Coconut milk, evaporated milk, condensed milk, eggs, and butter create an incredibly moist and luscious cake.
Perfectly balanced. It’s sweet without being overpowering, while the grated cheese adds a delicious savory touch.
Budget-friendly. Most of the ingredients are pantry staples, making this an affordable dessert for the whole family.
Perfect for any occasion. Whether it’s Christmas, birthdays, fiestas, potlucks, or everyday merienda, cassava cake always fits the celebration.
Easy to customize. You can add macapuno, sweet jackfruit, or extra cheese to make it even more special.
Best of all, it’s one of those desserts that tastes even better the next day!
Ingredients
One of the reasons this recipe is so popular is that it uses simple ingredients you can easily find.
For the Cassava Cake
- Fresh grated cassava
- Coconut milk
- Eggs
- Evaporated milk
- Condensed milk
- Melted butter
- Butter or oil for greasing the pan
For the Topping
- Coconut milk
- Condensed milk
- Egg
- Grated cheese
If you’re using frozen grated cassava, simply thaw it first and gently squeeze out any excess liquid before mixing.
Tips for the Best Cassava Cake
Want perfect results every time? Here are a few helpful tips.
- Grate fresh cassava finely for a smoother texture.
- Remove only the excess liquid so the cake stays moist.
- Make sure the cake is fully cooked before adding the topping.
- Use full-fat coconut milk for a richer flavor.
- Let the cake cool before slicing to help it hold its shape.
- Refrigerate for a few hours if you enjoy an extra creamy texture.
These simple tips make a big difference in the final result.
Delicious Variations
One of the best things about cassava cake is how versatile it is.
Add Sweetened Macapuno
Macapuno adds extra sweetness and a delightful chewy texture.
Mix in Sweet Jackfruit
Jackfruit gives the cake a naturally fruity aroma that pairs beautifully with coconut.
Extra Cheese
If you’re a cheese lover, don’t be shy! Add more grated cheese for a richer, saltier topping.
Young Coconut
Fresh coconut strings add another layer of tropical goodness.
Feel free to experiment and create your own family favorite.
No Oven? No Problem!
Don’t have an oven? You can still make this delicious dessert.
Steaming
Pour the mixture into a greased baking pan and cover it tightly with foil.
Steam for 45 to 60 minutes until firm.
Add the topping, cover again, and steam for another 15 to 20 minutes.
Pan Baking
Preheat a large pan over very low heat for about five minutes.
Place the baking pan inside, cover tightly, and cook over low heat for 45 to 60 minutes.
Once the cake has set, add the topping and continue cooking for another 10 to 15 minutes.
Both methods produce a wonderfully moist and delicious cassava cake.
Storage and Reheating
Cassava cake stores beautifully, making it perfect for preparing ahead of time.
Allow it to cool completely before storing.
Keep leftovers in an airtight container or cover the baking pan tightly with plastic wrap.
Refrigerate for up to five days.
For longer storage, freeze individual slices for up to two months.
To reheat, microwave a slice for about 20 to 30 seconds, or warm it in a low oven until heated through.
Many people actually enjoy cassava cake straight from the refrigerator because it becomes even creamier after chilling overnight.
Serving Suggestions
Cassava cake is perfect any time of the day.
Serve it as:
- A delicious afternoon merienda
- A dessert after family meals
- A holiday or fiesta favorite
- A potluck dish everyone will enjoy
- A homemade gift for loved ones
Pair it with hot coffee, tea, hot chocolate, or a cold glass of milk for an even more satisfying treat.
Final Thoughts
There’s a reason Cassava Cake has remained one of the Philippines’ most beloved desserts. It’s simple to prepare, uses affordable ingredients, and delivers rich, creamy flavor in every bite. The combination of soft grated cassava, creamy coconut custard, and cheesy golden topping creates a dessert that’s both comforting and unforgettable.
Whether you’re baking it for a family celebration or simply craving something sweet, this Easy Cassava Cake Recipe is one you’ll come back to again and again. It’s a wonderful way to share a classic Filipino favorite with family and friends, no matter where you are in the world.
So gather your ingredients, preheat your oven, and enjoy the comforting taste of homemade Filipino Cassava Cake. One slice is never enough!
