Cassava Cake
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.
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.