Cassava cake is a delectable Filipino dessert that delights with its rich flavors and delightful textures. Made from grated cassava, coconut milk, and condensed milk, this cake offers a taste of tropical indulgence. Served as a sweet treat or snack, it’s a beloved dish in Filipino cuisine, often enjoyed during special occasions or simply as an afternoon delight.

Why Make Cassava Cake

Cassava cake offers a unique blend of flavors and textures that tantalize the taste buds. With its creamy coconut custard topping and chewy cassava base, it’s a dessert that appeals to those with a sweet tooth and a penchant for exotic flavors. Making cassava cake allows you to experience the joy of creating a traditional Filipino delicacy in the comfort of your own kitchen, perfect for sharing with family and friends or savoring as a solo indulgence.

How to Make Cassava Cake

Preheat the Oven

  1. Preheat the oven to 350°F (177°C).

Prepare the Custard Mixture

  1. In a small bowl, whisk together the egg yolks, half a can of condensed milk (approximately 2/3 cup), and a quarter can of coconut milk (approximately 1/3 cup). Set aside.

Mix the Cassava Batter

  1. In a large mixing bowl, combine the grated cassava, glutinous rice flour, and the remaining condensed milk and coconut milk. Mix until well combined.

Bake the Cassava Cake

  1. Pour the cassava mixture into a baking pan and spread it evenly.
  2. Bake for 30 minutes until the top has firmed up.
  3. Remove from the oven and pour the prepared custard mixture over the top, tilting the dish to spread it evenly.
  4. Bake for an additional 25 to 30 minutes until the custard is set.
  5. Broil on low for 3 to 5 minutes until slightly browned around the edges. Keep a close eye to prevent burning.
  6. Let the cassava cake cool before serving.

Serving Suggestions

Cassava cake is delicious on its own or paired with a cup of hot tea or coffee. For an extra indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with toasted coconut flakes or grated cheese for added flavor and texture.

Storage Info

Store leftover cassava cake in an airtight container in the refrigerator for up to 3 days. To enjoy it later, simply reheat slices in the microwave or oven until warmed through.

Techniques and Tips

  • Ensure the cassava is finely grated for a smooth texture in the cake.
  • Be cautious when handling raw cassava, as it contains naturally occurring forms of cyanide. Cooking it properly eliminates any toxicity.
  • Watch the cake closely while broiling to prevent burning and achieve a perfectly golden brown finish.


For a twist on the classic recipe, add toppings such as macapuno (coconut sport), grated cheese, or salted egg slices to enhance the flavor profile of your cassava cake.

FAQs about Cassava Cake

  1. Can I use fresh cassava instead of grated cassava? While fresh cassava can be used, it requires thorough peeling, grating, and straining to remove excess moisture, which can be time-consuming. Using pre-grated cassava saves time and effort.
  2. What is glutinous rice flour, and can I substitute it? Glutinous rice flour, also known as sticky rice flour, adds chewiness to the cake. If unavailable, you can substitute it with regular rice flour or all-purpose flour, though the texture may vary slightly.
  3. Can I use whole eggs instead of egg yolks? Using only egg yolks results in a richer, more custard-like topping. However, you can use whole eggs if preferred, though the texture may be slightly different.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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Written by Belkys mieles

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