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.

Cassava Cake

Recipe by YummyKitchenTV

4.2 from 17 votes

Course: DessertCuisine: Filipino

Servings

servings

Cassava cake is a yummy, fudgy and flavorful dessert made of grated cassava, coconut milk, eggs and condensed milk.

Ingredients

1 kilo Fresh Cassava (around 4 cups)
1 cup coconut milk (250ml)
2 large eggs
¼ cup melted butter (or margarine)
1 can evaporated milk (370ml)
1 can condensed milk (390g)
FOR TOPPINGS
½ coconut milk
1 large eggs (or 2 egg yolks)
Grated cheese (optional)
½ cup condensed milk

Directions

Prepare the Cassava
If using fresh cassava, peel the thick skin and remove the woody center. Wash thoroughly before grating it using a fine grater. Gently squeeze out some of the excess juice using a fine sieve, but don’t remove too much moisture.
Preheat the Oven
Preheat your oven to 175°C (350°F).
Grease your baking pan with butter, margarine, or a little oil to prevent sticking.
Make the Batter
In a large bowl, combine the grated cassava, coconut milk, eggs, evaporated milk, condensed milk, and melted butter.
Mix until everything is evenly combined. The mixture will be thicker than regular cake batter, and that’s completely normal.
Bake
Pour the mixture into your prepared baking pan.
Bake for 45 to 60 minutes, depending on the thickness of your batter and the size of your pan.
The cake should already be firm before adding the topping.
Prepare the Topping
While the cake is baking, whisk together the coconut milk, condensed milk, and egg until smooth.
This rich topping is what gives cassava cake its signature creamy finish.
Add the Cheese
Remove the baked cassava cake from the oven.
Carefully pour the topping over the cake and spread it evenly.
Sprinkle a generous amount of grated cheese on top.
Bake Again
Return the cake to the oven for another 15 to 20 minutes, or broil for about 10 minutes, until the topping becomes bubbly and lightly golden.
Allow the cake to cool slightly before slicing.
Enjoy it warm or chilled—it’s delicious either way.

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.

Cassava Cake

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!

Easy Cassava Cake Recipe – Soft, Creamy & The Ultimate Filipino Dessert