Cassava Cake is a beloved Filipino treat that’s as rich in tradition as it is in flavor. With its delightfully chewy texture and a lusciously golden coconut topping, this dessert brings back memories of family gatherings and festive celebrations. Each bite is an experience — the gentle sweetness from the condensed milk, the creaminess from coconut and evaporated milk, all brought together by the humble cassava root. Whether you’re already a fan or discovering this classic for the first time, Cassava Cake is sure to win your heart.
Ingredients You’ll Need
The ingredients for Cassava Cake are refreshingly straightforward, yet every one is essential to create that irresistible flavor and texture. From creamy coconut milk to silky condensed milk and, of course, the star — cassava — each item in this list plays a unique role in making this cake a true Filipino favorite.
- Grated Cassava (2 pounds): The base of the cake, providing that signature chewy consistency and subtle earthy flavor.
- Sweetened Condensed Milk (1 can, 14 ounces): Adds sweetness and creamy richness to both the cake and the topping.
- Evaporated Milk (1 can, 12 ounces): Gives extra creaminess, making the crumbs moist and lush.
- Coconut Milk (1 can, 13.5 ounces, plus another for topping): Infuses the cake with deep coconut flavor and helps achieve that beautifully brown topping.
- Granulated Sugar (1 cup): Balances the flavors and gives the cake its pleasant sweetness.
- Eggs (2 large, plus 2 yolks for topping): Help bind the cake together and add rich tenderness to the topping.
- Melted Unsalted Butter (1/4 cup, plus 2 tablespoons for topping): Gives a rich, buttery aroma and helps keep the cake moist.
- Vanilla Extract (1 teaspoon): Enhances all the other flavors with its warm, aromatic undertone.
How to Make Cassava Cake
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly and gets that gorgeous golden hue. Don’t forget to grease a 9×13-inch baking dish — a little melted butter or cooking spray will help prevent sticking and make serving a breeze later.
Step 2: Mix the Cassava Cake Batter
In a large bowl, combine the grated cassava, sweetened condensed milk, evaporated milk, coconut milk, granulated sugar, eggs, melted butter, and vanilla extract. Stir everything together until you get a smooth, cohesive batter. This blend is where all the magic starts — each ingredient lending its flavor and ensuring that every slice comes out moist, creamy, and just sweet enough.
Step 3: Bake the Base Layer
Pour your beautiful cassava batter into the prepared baking dish, smoothing the top with a spatula. Place it in the oven and bake for 45 minutes. During this time, the cake will firm up and start to fill your kitchen with the most tempting coconutty aroma. If you want an extra lift, you can gently tap the dish on your countertop to pop any large bubbles before baking.
Step 4: Make the Coconut Topping
While the cake is baking, let’s multitask and get the topping ready! In a saucepan over low heat, whisk together another can of sweetened condensed milk, coconut milk, egg yolks, and melted butter. Keep stirring for 8 to 10 minutes until the mixture thickens just a bit — you want it pourable, but no longer runny. This topping is what truly elevates your Cassava Cake to a melt-in-the-mouth delight.
Step 5: Add the Topping and Finish Baking
Once the cake base is set after its initial bake, take it out of the oven and pour the prepared topping evenly over the surface. Use the back of a spoon or a spatula to spread it right to the edges. Return the pan to the oven and bake for an additional 15 to 20 minutes. Keep a close eye during this stage — you’re looking for the topping to turn glossy, golden, and set. Let the finished cake cool before slicing into squares and serving.
How to Serve Cassava Cake
Garnishes
For a lovely touch, sprinkle toasted coconut flakes over the Cassava Cake just before serving. A little drizzle of evaporated milk or a dusting of powdered sugar can add an extra layer of flavor and visual appeal. If you like, you could even top it with a few strips of sweetened young coconut (macapuno) to really celebrate its Filipino roots.
Side Dishes
Pair slices of Cassava Cake with fresh tropical fruits like mango or pineapple to cut through the cake’s richness. Some enjoy complementing its sweet flavors with a cup of hot tea or bold brewed coffee. It’s also fantastic alongside savory dishes at a Filipino-style merienda or brunch.
Creative Ways to Present
Turn your Cassava Cake into party-ready treats by cutting it into small cubes and skewering with colorful picks, or serve in cupcake liners for individual servings. You could also layer slices with coco jam or serve with a scoop of coconut ice cream for a truly decadent dessert plate.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftovers in an airtight container in the refrigerator. Cassava Cake will stay moist and flavorful for up to five days, making it ideal for enjoying throughout the week or packing for lunchbox treats.
Freezing
To extend its shelf life, you can freeze Cassava Cake. Wrap individual portions tightly in plastic wrap, then place them in a zip-top freezer bag or an airtight container. It keeps well in the freezer for up to two months — perfect for unexpected cravings or planning ahead for gatherings!
Reheating
For the tastiest results, reheat refrigerated or frozen Cassava Cake slices in the microwave for 15 to 20 seconds, or in a 300°F (150°C) oven for about 10 minutes. Reheating brings back that soft, gooey texture and revives the coconut aroma perfectly.
FAQs
Can I use frozen cassava for Cassava Cake?
Absolutely! Frozen, pre-grated cassava is a time-saver and works beautifully. Just make sure it’s fully thawed and any excess liquid is drained before mixing it into your batter.
Is there a dairy-free alternative for Cassava Cake?
Yes! Substitute regular condensed and evaporated milk with coconut-based versions, which are available in many Asian and health food stores. The cake will still come out rich and full of coconut flavor.
Can I add cheese to the recipe?
Grated cheddar cheese on top is a deliciously Filipino twist and adds a subtle, salty contrast to the cake’s sweetness. Just sprinkle it over the topping during the last 5 minutes of baking to melt and brown slightly.
Why is my Cassava Cake too gooey or runny?
If your Cassava Cake isn’t setting properly, it may need a bit more baking time. Oven temperatures can vary, so leave it in for several extra minutes until the sides are set and the topping is firm to the touch.
Can I prepare Cassava Cake ahead for parties?
Definitely — Cassava Cake actually tastes even better the next day once the flavors have melded. Simply bake a day in advance and chill overnight, then slice and serve when your guests arrive.
Final Thoughts
If you’ve never tried making Cassava Cake before, now’s the time to give it a go. Its comforting, creamy texture and unique coconut aroma are universally appealing, and you’ll love serving up a slice of tradition with every bite. Grab those simple ingredients and surprise your family and friends — there’s nothing quite like homemade Cassava Cake!
Print
Cassava Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Filipino Cassava Cake, a rich and creamy dessert made with grated cassava, condensed milk, coconut milk, and a decadent topping. Perfect for special occasions or a sweet treat any day.
Ingredients
Main Cake:
- 2 pounds grated cassava (fresh or frozen, thawed)
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 can (13.5 ounces) coconut milk
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
For the topping:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 2 large egg yolks
- 2 tablespoons melted unsalted butter
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix cake batter: In a large bowl, combine cassava, condensed milk, evaporated milk, coconut milk, sugar, eggs, butter, and vanilla. Blend well.
- Bake the cake: Pour batter into the baking dish and bake for 45 minutes.
- Prepare the topping: Whisk together condensed milk, coconut milk, egg yolks, and butter in a saucepan over low heat until slightly thickened.
- Add topping: Pour the topping over the baked cake and return to the oven.
- Final baking: Bake for an additional 15–20 minutes until the topping is golden brown and set. Allow to cool before slicing.
Notes
- For added texture, mix shredded young coconut into the batter.
- This cake can be served warm or chilled and is popular as a snack or dessert in Filipino cuisine.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 42 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
