Creamy and Irresistible Filipino Cassava Cake

Cassava Cake is one of the most cherished desserts in the Philippines, known for its rich coconut flavor, chewy texture, and luscious custard topping. Made with grated cassava, coconut milk, and condensed milk, this baked delicacy is a favorite at birthdays, holidays, fiestas, and family gatherings.

Cassava Cake:

This beloved Filipino treat is both simple and indulgent. The naturally starchy cassava creates a soft and pleasantly chewy base, while the creamy topping turns golden in the oven, adding sweetness and a silky finish. Each bite offers a delightful combination of tropical flavors and comforting texture.

Cassava Cake is a timeless homemade dessert that evokes nostalgia and celebration. Whether served as merienda (afternoon snack) or as a festive dessert, it is a crowd-pleasing classic that continues to hold a special place in Filipino cuisine.

History of Cassava :

Cassava, also known as manioc or yuca, was introduced to the Philippines centuries ago and quickly became a staple crop due to its adaptability and abundance.Filipino cooks transformed this humble root into a variety of delicious desserts, with Cassava Cake emerging as one of the most popular because of its creamy texture and rich coconut flavor.Today, Cassava Cake is widely enjoyed across the Philippines and by Filipino communities worldwide, especially during celebrations and holiday gatherings.

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Cassava Cake

Shruthi

Cassava Cake is a baked Filipino dessert made from grated cassava mixed with coconut milk, condensed milk, eggs, and butter. The batter is baked until set, then topped with a creamy custard and baked again until lightly golden. The result is a moist, chewy cake with a rich coconut aroma and velvety topping. It is naturally gluten-free and easy to prepare. Cassava Cake is perfect for parties, potlucks, and afternoon snacks. Its sweet tropical flavor makes it one of the most beloved Filipino desserts.

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 13 minutes mins

Course Dessert, Snack

Cuisine fillipino

Servings 6

Calories 340 kcal

Ingredients

  

For the Cake:

• 2 pounds frozen grated cassava, thawed and drained
• 1 can (14 ounces) sweetened condensed milk
• 1 can (13.5 ounces) coconut milk
• 1/2 cup evaporated milk
• 2 eggs
• 1/4 cup melted butter
• 1/2 cup sugar (optional)

For the Custard Topping:

• 1/2 cup sweetened condensed milk
• 1/2 cup coconut milk
• 2 egg yolks
• 2 tablespoons butter

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
• In a large bowl, combine grated cassava, condensed milk, coconut milk, evaporated milk, eggs, melted butter, and sugar if using.
• Pour the batter into the prepared dish and bake for 45–50 minutes until mostly set.
• Whisk together condensed milk, coconut milk, egg yolks, and butter.
• Pour the topping evenly over the partially baked cake.
• Return to the oven and bake for 15–20 minutes until the top is lightly golden.
• Allow the cake to cool before cutting into squares.

Notes

• Frozen grated cassava is convenient and widely available.
• Drain excess liquid for the best texture.
• Cassava is naturally gluten-free.
• Do not overbake to keep the cake moist.
• The topping should be creamy and lightly browned.
• Cooling improves the texture and makes slicing easier.
• Refrigeration firms the cake and intensifies the flavor.
• Serve chilled or at room temperature.

Keyword Cassava Cake, Cassava Recipe, coconut cake, Filipino desserts, Gluten-Free Dessert, Tropical Sweets