This cassava cake recipe has quickly become one of our family's most requested desserts since I first learned it from my Filipino neighbor three years ago. After countless test batches in our kitchen (with Max eagerly volunteering as taste-tester), I've perfected this traditional treat that combines the subtle sweetness of cassava with rich coconut milk and a creamy custard topping. Last month when I brought this to our neighborhood potluck, I came home with an empty dish and five recipe requests!
Why You'll Love This Cassava Cake Recipe
After making this dessert dozens of times for family gatherings, potlucks, and weeknight treats, I've discovered exactly why it becomes an instant favorite for everyone who tries it. First, there's the incredible texture - not quite cake, not quite pudding, but somewhere deliciously in between with a satisfying chewiness that's completely different from any Western dessert. The edges get slightly caramelized and crispy while the center stays soft and tender.
The flavor profile is what truly makes this cassava cake recipe special. There's a subtle natural sweetness from the cassava root that's enhanced by coconut milk and condensed milk, creating complex layers of flavor without being overpowering. It's sweet but not cloying, rich but not heavy. The creamy custard topping adds another dimension that makes each bite a perfect balance of textures and tastes.
What I love most is how simple the ingredients are for such an impressive result. Unlike complicated desserts with long lists of components, this Filipino treat uses straightforward pantry staples that create something truly magical when combined. Max has declared this his "favorite mixing project" because the batter comes together so easily - even when he gets a bit enthusiastic and splashes coconut milk on the counter!
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Cassava Cake Recipe Ingredients
The Cake Base:
- Frozen grated cassava or fresh cassava root
- Coconut milk
- Condensed milk
- Evaporated milk
- Eggs
- Melted butter or coconut oil
- Sugar
- Vanilla extract
The Creamy Topping:
- Condensed milk
- Coconut milk
- Egg yolks
- Vanilla extract
- Optional: shredded coconut
Optional Flavor Enhancers:
- Pandan extract
- Cinnamon
- Toasted coconut flakes
- Lime zest
See recipe card for quantities.
How To Make Cassava Cake Recipe
Preparation:
- Preheat your oven to 350°F (175°C)
- Grease a 9x13 inch baking dish
- Thaw frozen cassava completely if using
- Drain excess liquid from cassava
- Gather all ingredients at room temperature
Mix The Batter:
- In a large bowl, combine grated cassava, coconut milk, condensed milk, and evaporated milk
- Add eggs, melted butter, sugar, and vanilla
- Mix gently until just combined (don't overmix!)
- Pour batter into prepared baking dish
- Smooth top with spatula
First Bake:
- Bake at 350°F for 45-50 minutes
- Look for golden edges and slightly jiggly center
- Remove from oven but keep oven on
Make The Topping:
- While cake bakes, whisk condensed milk, coconut milk, egg yolks, and vanilla
- Pour mixture evenly over partially baked cake
- Spread gently to cover entire surface
Final Bake:
- Return to oven for 15-20 minutes
- Optional: broil for 2-3 minutes for golden top (watch carefully!)
- Topping should be set but have slight wobble in center
- Remove and cool completely at room temperature
- Refrigerate for at least 2 hours before serving
Substitutions
Cassava Options:
- Frozen grated cassava → Fresh cassava root (peeled and grated)
- Pre-packaged → Look for "yuca" in Latin American food section
- Grated → Food processor makes quick work of fresh cassava
- Standard amount → Reduce by ¼ cup if using very starchy cassava
Milk Variations:
- Full-fat coconut milk → Light coconut milk (slightly less rich)
- Canned → Boxed coconut milk (adjust for thickness)
- Condensed milk → DIY condensed milk (milk + sugar reduced)
- Evaporated milk → Regular milk (cake will be slightly less firm)
Sweetener Switches:
- White sugar → Brown sugar (adds caramel notes)
- Regular sugar → Coconut sugar (for subtle coconut flavor)
- Standard amount → Reduce by 2 tablespoons if using very sweet cassava
- Plain → Add 1 tablespoon honey for floral notes
Dietary Adaptations:
- Butter → Coconut oil for dairy-free version
- Standard → Gluten-free naturally!
- Regular → Reduce sugar for less sweet version
- Traditional → Add cinnamon or nutmeg for warm spice
Cassava Cake Recipe Variations
After many weekend baking sessions with Max, these creative twists have become our favorites:
Coconut Pandan:
- Add pandan extract to batter and topping
- Top with toasted coconut flakes
- Creates beautiful green color
- Authentic Southeast Asian flavor profile
Purple Ube Blend:
- Mix in ube (purple yam) extract or paste
- Creates stunning purple color
- Adds unique sweet flavor
- Perfect for special occasions
Mango Delight:
- Layer thin mango slices before adding topping
- Sweet-tart fruit complements coconut
- Adds beautiful color contrast
- Creates tropical vacation vibes
Chocolate Chip:
- Fold in ½ cup mini chocolate chips
- Add to half the batter for two-tone effect
- Kids absolutely love this version
- Slightly increase baking time by 5 minutes
Nutty Cassava:
- Add ⅓ cup toasted chopped cashews
- Sprinkle some on top before final bake
- Creates delightful textural contrast
- Common variation in Filipino households
Equipment For Cassava Cake Recipe
Must-Have Basics:
- 9x13 inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- Rubber spatula
- Box grater
Helpful Tools:
- Food processor
- Fine mesh strainer
- Mixing stand or hand mixer
- Kitchen scale
- Offset spatula
Storage Tips
Based on countless batches (including ones I've made for parties days in advance), here are my tested storage methods:
Refrigerator Storage (up to 5 days):
- Cool completely before refrigerating
- Cover tightly with plastic wrap
- Store in original baking dish or transfer to container
- Flavors actually improve after a day in the fridge
- Best consumed within 3-5 days
Freezer Options (up to 3 months):
- Cut into individual portions
- Wrap each piece in plastic wrap
- Place in freezer-safe container
- Label with date and contents
- Thaw overnight in refrigerator before serving
Room Temperature Notes:
- Safe at room temperature for up to 8 hours
- Perfect for parties and gatherings
- Keep away from direct sunlight
- Cover loosely to prevent drying out
Top Tip
After countless batches and many "learning experiences" (including one memorable kitchen disaster that Max now calls "The Great Cassava Overflow of 2023"), I've discovered the secrets that make all the difference in this Filipino favorite. The absolute most important tip is proper draining of your cassava. Whether using frozen or fresh, excess moisture is the enemy of perfect texture. I place thawed cassava in a fine mesh strainer and press gently with a spatula to remove liquid - this step alone transformed our results from good to exceptional.
Temperature matters enormously with this dessert! Room temperature ingredients blend more smoothly and bake more evenly. One rushed afternoon, I used cold eggs and milk straight from the refrigerator, and the batter had small lumps that affected the final texture. Now I always set everything out at least 30 minutes before starting. Max helps by arranging our ingredients in what he calls "the warming parade" on the counter.
Our Family's Special Touch
Every family recipe has its special twist, and ours came about through a happy accident. One Sunday afternoon while making cassava cake, Max was "helping" measure the vanilla and accidentally spilled twice the amount called for into our batter. Instead of starting over, we decided to see what would happen. That double-vanilla version turned out incredibly fragrant and delicious - a mistake we now intentionally repeat every time!
A technique Max's Filipino classmate's grandmother taught us after trying our cake at a school event. She suggested spreading a thin layer of coconut jam (known as "kaya" or "coconut pandan spread" in Asian markets) between the cake layer and custard topping. This creates an incredible flavor boost and beautiful color contrast when sliced. She smiled when sharing this tip, saying every family in the Philippines has their own little variation.
FAQ
What are the ingredients in cassava cake recipe?
Traditional cassava cake recipe contains grated cassava root, coconut milk, condensed milk, evaporated milk, eggs, sugar, butter, and vanilla. The custard topping uses additional condensed milk, coconut milk, and egg yolks. Some versions include pandan extract or shredded coconut for extra flavor and texture.
How healthy is cassava cake recipe?
Cassava cake recipe is a treat best enjoyed in moderation. While cassava root contains fiber and some nutrients, this dessert is rich in sugar and saturated fat from coconut milk and condensed milk. For a healthier version, you can reduce sugar and use light coconut milk, though the texture will be slightly different.
What does cassava cake recipe taste like?
Cassava cake recipe has a unique, mildly sweet flavor with coconut undertones. The texture is chewy and pudding-like - not quite cake, not quite custard. Max describes it as "sweet rice cake meets flan" with its distinctive layers. The caramelized edges add a delicious contrast to the soft center.
What country is cassava cake recipe from?
Cassava cake recipe originated in the Philippines, where it's known as "cassava bibingka" or "cassava kakanin." It's a beloved traditional dessert served at celebrations and gatherings. Many Southeast Asian countries have their own versions of cassava-based desserts, but this custard-topped cake is distinctly Filipino in origin.
Ready to Try This Filipino Favorite!
Now you have all the secrets to creating perfect cassava cake recipe at home! From properly draining the cassava to that magical two-stage baking process, you're equipped to make this unique dessert that's sure to become a family favorite. The balance of chewy cassava, creamy coconut, and luscious custard creates something truly special that stands out from typical Western desserts.
Looking for more international dessert inspiration? Our Easy Dark Chocolate Cake delivers velvety chocolate decadence that's perfect for special occasions. For another unique cultural treat, try our Delicious Blueberry Coffee Cake Recipe that transforms a savory classic into a family-friendly dinner. And when you're craving old-fashioned comfort, our Best Strawberry Pound Cake brings back the simple, wholesome flavors that transcend generations.
Share your cassava cake success! We love seeing your kitchen adventures and hearing how your family enjoys these recipes!
Rate this recipe and join our global dessert-loving community!
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Pairing
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Cassava Cake Recipe
Equipment
- 9x13 inch baking dish (Greased)
- Large mixing bowl (For combining batter)
- Whisk or wooden spoon (For mixing ingredients)
- Rubber spatula (To smooth the batter and topping)
- Fine-mesh strainer (To drain cassava)
- Oven (Preheated to 350°F (175°C))
Ingredients
The Cake Base:
- 2 lbs frozen grated cassava - Thawed and drained
- 1 can (13.5 oz) coconut milk - Full-fat preferred
- 1 can (14 oz) condensed milk - Sweetened
- 1 can (12 oz) evaporated milk
- 2 large eggs - Room temperature
- 2 tablespoon melted butter or coconut oil
- ½ cup sugar - Adjust to taste
- 1 teaspoon vanilla extract - Double if preferred
Creamy Custard Topping:
- ½ can (7 oz) condensed milk
- ½ can (7 oz) coconut milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish and set aside.
- Thaw and drain the cassava if using frozen. Press through a mesh strainer to remove excess liquid.
- In a large bowl, mix cassava, coconut milk, condensed milk, evaporated milk, eggs, melted butter, sugar, and vanilla extract until combined.
- Pour the mixture into the greased dish and smooth the top. Bake for 45–50 minutes until edges are golden and center is slightly jiggly.
- While cake bakes, whisk together topping ingredients: condensed milk, coconut milk, egg yolks, and vanilla.
- Remove cake from oven. Pour and gently spread topping over cake.
- Return to oven for 15–20 minutes until topping is set but slightly wobbly. Optional: Broil 2–3 minutes for golden top.
- Cool cake at room temperature, then refrigerate for at least 2 hours before serving.
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