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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

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.
5 from 1 vote
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Course: Dessert
Cuisine: Filipino, Southeast Asian
Keyword: 3 ingredient cassava cake, Best cassava cake recipe, Cassava cake panlasang Pinoy, Cassava Cake Recipe, Creamy cassava cake recipe, Easy cassava cake recipe, Filipino cassava cake recipe
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Chilling Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 12
Calories: 280kcal
Cost: $10

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.

Notes

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

Nutrition

Serving: 100g | Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 80mg | Potassium: 270mg | Fiber: 1.5g | Sugar: 18g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1.2mg