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freshly baked Filipino cassava cake

Cassava Cake (Filipino Dessert)

Cassava cake is a classic Filipino dessert made with grated cassava, coconut milk, condensed milk, and eggs, topped with a creamy custard layer. It’s chewy, rich, slightly sweet, and perfect for sharing at family gatherings or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: asian, Filipino
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake base:
  • 4 cups grated cassava 2 packs frozen, thawed
  • 1 can 13.5 oz coconut milk
  • 1 can 14 oz sweetened condensed milk
  • ½ can 6 oz evaporated milk (or regular milk)
  • 2 large eggs
  • 1 cup sugar
  • ½ cup melted butter
  • 1 tsp vanilla extract
For the custard topping:
  • 1 can 14 oz condensed milk
  • 1 can 12 oz evaporated milk
  • 2 egg yolks
  • 1 tbsp flour optional, makes the topping thicker
Optional Add-ins:
  • 1 cup macapuno coconut sport strips
  • ½ cup grated cheddar cheese

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Mix the batter: In a large bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, eggs, sugar, melted butter, and vanilla. Stir well until smooth.
  3. Bake the cake base: Pour mixture into the prepared dish and bake for 45–50 minutes, or until the cake is firm and slightly golden at the edges.
  4. Cook the custard topping: In a saucepan, whisk condensed milk, evaporated milk, egg yolks, and flour. Cook on low heat, stirring constantly, until thickened (about 8–10 minutes).
  5. Add the topping: Spread custard evenly over the baked cassava base.
  6. Bake again: Return to oven for 15–20 minutes, until the top is golden brown.
  7. Cool and serve: Let the cake cool before slicing. Serve warm for gooey texture, or chilled for a firmer bite.

Notes

  • Frozen grated cassava is the easiest to use and safe because it’s pre-processed. If using fresh cassava, peel and grate carefully, then soak briefly in water before using.
  • Cassava cake tastes even better the next day after chilling in the fridge.
  • Add cheese on top if you want that salty-sweet Filipino twist.