Cassava Cake is a classic Filipino dessert—dense, chewy, and creamy on top. It’s made from grated cassava and baked with a rich custard layer, often topped with cheese or coconut milk glaze.
🥥 Ingredients
For the cake:
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 cup coconut milk
- 1 cup condensed milk
- 2 eggs
- ½ cup sugar
- 2 tbsp butter (melted)
- ½ tsp vanilla extract
For the topping:
- ½ cup coconut milk
- ½ cup evaporated milk
- ¼ cup condensed milk
- 1 egg yolk
- Optional: grated cheese (for topping)
👩🍳 Instructions
1. Prepare the batter
- Preheat oven to 180°C (350°F)
- In a bowl, mix grated cassava, coconut milk, condensed milk, eggs, sugar, butter, and vanilla until well combined
2. Bake the base
- Pour mixture into a greased baking dish
- Bake for 30–40 minutes until mostly set
3. Make the topping
- Mix coconut milk, evaporated milk, condensed milk, and egg yolk
- Pour over partially baked cassava cake
4. Final bake
- Return to oven and bake another 15–20 minutes until top is slightly golden and set
5. Add finishing touch
- Optional: sprinkle grated cheese and broil for 2–3 minutes for a caramelized top
🍽️ Serving tips
- Let it cool before slicing so it firms up
- Best served at room temperature or slightly chilled
- Pairs well with coffee or tea
💡 Tips
- Fresh cassava gives the best chewy texture
- Don’t overbake or it can become dry
- You can add young coconut strips (macapuno) for extra richness