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Close-up of freshly baked homemade cassava cake recipe , sliced into neat golden-brown squares and arranged on a piece of parchment paper over a wooden board. Each slice has a glossy, caramelized top with a slightly crisp edge and a moist, dense interior that reveals the rich yellow hue of the cassava base.

Cassava Cake Recipe

5 from 1 vote
A classic Filipino dessert, this Cassava Cake Recipe combines grated cassava with rich coconut milk and a silky custard topping for a chewy, tender treat that’s become a family and potluck favorite.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: Filipino, Southeast Asian
Calories: 280
Ingredients Equipment Method Nutrition Notes

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

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))

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking dish and set aside.
  3. Thaw and drain the cassava if using frozen. Press through a mesh strainer to remove excess liquid.
  4. In a large bowl, mix cassava, coconut milk, condensed milk, evaporated milk, eggs, melted butter, sugar, and vanilla extract until combined.
  5. 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.
  6. While cake bakes, whisk together topping ingredients: condensed milk, coconut milk, egg yolks, and vanilla.
  7. Remove cake from oven. Pour and gently spread topping over cake.
  8. Return to oven for 15–20 minutes until topping is set but slightly wobbly. Optional: Broil 2–3 minutes for golden top.
  9. Cool cake at room temperature, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 100gCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 55mgSodium: 80mgPotassium: 270mgFiber: 1.5gSugar: 18gVitamin A: 90IUVitamin C: 3mgCalcium: 90mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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