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Easy Cassava Cake Recipe

This Cassava Cake is a classic Filipino dessert made with freshly grated cassava, coconut milk, evaporated milk, condensed milk, and a rich custard topping. Moist, creamy, slightly chewy, and finished with melted cheese, it's a crowd-pleasing treat that's perfect for merienda, holidays, potlucks, and family celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 12
Calories 365 kcal

Equipment

  • Box grater or food processor
  • Fine mesh strainer
  • Large mixing bowl
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Rubber Spatula
  • 8x8-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

Serving: 1gCalories: 365kcalCarbohydrates: 54gProtein: 6gFat: 15gSaturated Fat: 11gCholesterol: 58mgSodium: 165mgPotassium: 345mgFiber: 2gSugar: 28gVitamin C: 18mgCalcium: 155mgIron: 1.2mg
Keyword baked cassava cake, cassava cake, cassava cake with cheese, cassava dessert, creamy cassava cake, easy cassava cake recipe, Filipino cassava cake, homemade cassava cake
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