Filipino Classic Cassava Cake

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A beloved Filipino dessert made from grated cassava blended with creamy coconut milk and sweetened condensed milk, then baked until golden with a luscious custard topping. Each bite delivers a wonderfully chewy texture balanced by sweet, tropical richness that has made this cake a staple at celebrations across the Philippines.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 38 gSugar
• 6 gProtein
• 120 mgSodium
• 280 mgPotassium
• 150 mgCalcium
• 1.5 mgIron
• 20 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the cake batter

• 2 lbs grated fresh cassava, drained (about 4 cups)
• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) full-fat coconut milk
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt

Grated fresh cassavaSweetened condensed milkFull-fat coconut milkLarge eggsUnsalted butterGranulated sugarVanilla extractFine sea salt

For the coconut custard topping

• 1 can (14 oz) sweetened condensed milk
• 1 cup coconut cream
• 3 large egg yolks
• 1 tsp vanilla extract
• 2 tbsp grated sharp cheddar cheese (optional)

Sweetened condensed milkCoconut creamEgg yolksVanilla extractGrated sharp cheddar cheese

Directions

1. Preheat the oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large mixing bowl, combine the grated cassava, condensed milk, coconut milk, eggs, melted butter, sugar, vanilla, and salt. Stir thoroughly until the mixture is uniform and slightly thickened.
3. Pour the batter into the prepared baking dish, spreading it evenly with a spatula, and bake for 45 minutes until the edges are set and the center is mostly firm.
4. Meanwhile, prepare the custard topping by whisking together the condensed milk, coconut cream, egg yolks, and vanilla in a medium bowl until smooth and well combined.
5. Carefully remove the partially baked cake from the oven and slowly pour the custard mixture evenly over the top, allowing it to settle across the surface.
6. Sprinkle the grated cheddar cheese over the topping if using, then return the dish to the oven.
7. Bake for an additional 25 minutes, or until the topping is golden brown, slightly puffed, and a toothpick inserted into the center comes out clean.
8. Cool on a wire rack for at least 15 minutes to allow the custard to set, then slice into squares and serve warm or at room temperature.

Cook’s Notes

• Fresh cassava contains natural cyanogenic compounds and must be cooked thoroughly; the long bake accomplishes this safely.
• Frozen grated cassava is a convenient substitute—thaw completely and squeeze out excess liquid before mixing into the batter.
• For an extra-rich topping, use pure coconut cream scooped from a chilled can rather than pourable coconut milk.
• Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days; reheat gently before serving.

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