Cassava Cake – Classic Creamy Filipino Dessert

There’s something undeniably comforting about a slice of freshly baked cassava cake cooling on the kitchen counter. The aroma of coconut milk and tender cassava filling the air instantly brings back memories of family gatherings, festive celebrations, and warm afternoons spent in good company. In many Filipino homes, cassava cake is more than just a dessert—it’s a cherished tradition served during birthdays, holidays, and special occasions.

Growing up, this classic creamy Filipino dessert often made an appearance at potlucks and town fiestas. Every family had its own version, some topped with custard, others baked until lightly golden and chewy. This recipe captures the rich, creamy, and perfectly balanced flavor that makes cassava cake a timeless favorite.

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What Is Cassava Cake?

Cassava cake is a traditional Filipino dessert made primarily from grated cassava (also known as yuca), coconut milk, condensed milk, eggs, and sugar. The result is a rich, dense, and creamy baked delicacy with a slightly chewy texture and a sweet coconut flavor.

Cassava itself is a starchy root vegetable widely used throughout Southeast Asia, Africa, and Latin America. In Filipino cuisine, it plays a central role in many kakanin (native rice or root-based delicacies). Unlike rice-based treats, cassava cake has a uniquely smooth yet pleasantly textured bite that sets it apart.

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Why You’ll Love This Classic Creamy Cassava Cake

• Perfectly creamy with a tender, chewy texture

• Made with simple, pantry-friendly ingredients

• Ideal for holidays, potlucks, and family gatherings

• Easy to prepare with minimal equipment

• Delicious served warm or chilled

Whether you’re reconnecting with your Filipino roots or trying cassava cake for the first time, this recipe delivers authentic flavor with easy-to-follow steps.

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Ingredients for Classic Cassava Cake

Here are the ingredients you’ll need to create this luscious dessert.

For the Cassava Base

• 4 cups grated cassava (about 2 lbs / 900 g fresh or frozen, thawed and drained)

• 1 cup coconut milk (240 ml)

• 1 cup evaporated milk (240 ml)

• 1 can (14 oz / 397 g) sweetened condensed milk

• 2 large eggs

• 1 cup granulated sugar (200 g)

• 1/4 cup melted butter (60 ml)

• 1 teaspoon vanilla extract (5 ml)

• 1/2 teaspoon salt (3 g)

For the Creamy Custard Topping

• 1/2 cup coconut milk (120 ml)

• 1/2 cup sweetened condensed milk (120 ml)

• 1 large egg

• 2 tablespoons granulated sugar (25 g)

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Choosing the Best Cassava

Fresh cassava provides the best flavor and texture, but frozen grated cassava is a convenient and reliable alternative. If using frozen cassava:

• Thaw completely.

• Drain excess liquid.

• Squeeze gently to remove extra moisture.

Proper draining ensures your cassava cake sets perfectly without becoming watery.

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Step-by-Step Instructions

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch (23×33 cm) baking pan with butter or line with parchment paper.

Step 2: Mix the Cassava Batter

In a large mixing bowl, combine:

• 4 cups grated cassava

• 1 cup coconut milk

• 1 cup evaporated milk

• 1 can sweetened condensed milk

• 2 large eggs

• 1 cup granulated sugar

• 1/4 cup melted butter

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

Stir until fully combined and smooth.

Step 3: Bake the Base

Pour the mixture into the prepared baking dish. Spread evenly.

Bake for 45–50 minutes or until the top is set and slightly firm.

Step 4: Prepare the Custard Topping

In a bowl, whisk together:

• 1/2 cup coconut milk

• 1/2 cup sweetened condensed milk

• 1 large egg

• 2 tablespoons granulated sugar

Whisk until smooth and fully incorporated.

Step 5: Add and Bake Again

Remove the partially baked cassava cake from the oven.

Pour the custard mixture evenly over the top. Return to the oven and bake for another 15–20 minutes, or until the topping is set and lightly golden.

For a beautifully caramelized top, broil for 2–3 minutes while watching carefully.

Step 6: Cool and Serve

Allow the cassava cake to cool completely before slicing. It firms up as it cools, making clean slices easier.

Serve at room temperature or chilled.

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Tips for the Perfect Creamy Cassava Cake

1. Drain Cassava Well

Excess moisture can prevent proper setting. Always drain thoroughly.

2. Don’t Overbake

Overbaking can dry out the cake. The center should be set but still slightly soft when removed from the oven.

3. Let It Rest

Cooling time improves texture. Refrigerating for a few hours enhances flavor and makes slicing easier.

4. Use Full-Fat Coconut Milk

Full-fat coconut milk gives the cake its signature creamy richness.

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Variations to Try

While this classic version is beloved, you can customize your cassava cake with:

• Shredded coconut folded into the batter (1/2 cup / 50 g)

• Cheese sprinkled on top before the final bake

• Coconut macapuno strings mixed into the batter

• A sprinkle of toasted coconut flakes for added texture

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How to Store Cassava Cake

• Room temperature: Up to 8 hours in a covered container

• Refrigerator: Up to 4 days

• Freezer: Up to 2 months (wrap tightly in plastic wrap and foil)

To reheat, warm slices in the microwave for 20–30 seconds or enjoy chilled.

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Frequently Asked Questions

1. Can I use frozen cassava instead of fresh?

Yes, frozen grated cassava works very well for this recipe and is often more convenient. The key to success is proper preparation. After thawing, drain the cassava thoroughly to remove excess liquid. Gently squeeze out additional moisture using a clean kitchen towel if necessary. Excess water can make the cake too soft or prevent it from setting properly. Many Filipino households regularly use frozen cassava with excellent results. Just make sure it is pure cassava and not pre-sweetened. The flavor and texture will still be authentic, creamy, and delicious when prepared correctly.

2. Why is my cassava cake too soft or watery?

A watery cassava cake usually happens for one of three reasons: too much liquid, insufficient baking time, or poorly drained cassava. Always measure your liquids accurately and avoid adding extra coconut milk or condensed milk beyond the recipe. Bake the base layer until it is firm before adding the topping. The center should not jiggle excessively. If needed, add an extra 5–10 minutes to the baking time. Also, remember that cassava cake firms up as it cools. It may appear slightly soft when hot but will set beautifully after resting.

3. Can I make cassava cake ahead of time?

Absolutely. Cassava cake is an excellent make-ahead dessert. In fact, many people find it tastes even better the next day after the flavors have had time to settle and deepen. After baking, let it cool completely, then store it in an airtight container in the refrigerator. Before serving, you can enjoy it chilled or warm it slightly in the microwave. This makes it ideal for parties, celebrations, or busy holiday schedules when you need to prepare desserts in advance.

4. How do I know when cassava cake is fully cooked?

The cassava base should be firm to the touch and lightly golden around the edges before adding the custard topping. After the final bake, the custard layer should be set and no longer liquid in the center. You can gently shake the pan—if it moves slightly but doesn’t ripple like a liquid, it’s ready. Avoid overbaking, as that can dry out the texture. A properly baked cassava cake will be creamy, moist, and slice cleanly once cooled.

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Serving Suggestions

Cassava cake is versatile and pairs beautifully with:

• Fresh tropical fruits like mango or pineapple

• Hot tea or freshly brewed coffee

• A light sprinkle of toasted coconut on top

Serve it in small squares for gatherings or larger slices for a satisfying dessert.

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Final Thoughts

Cassava Cake – Classic Creamy Filipino Dessert is more than just a sweet treat; it is a celebration of heritage, comfort, and togetherness. Every bite carries the rich flavors of coconut and the satisfying texture of cassava, creating a dessert that feels both nostalgic and timeless. It’s the kind of dish that invites conversation, laughter, and shared memories around the table.

What makes this recipe especially wonderful is its simplicity. With accessible ingredients and straightforward steps, anyone can recreate this beloved Filipino favorite at home. Whether you grew up enjoying cassava cake at family gatherings or are discovering it for the first time, this version stays true to tradition while ensuring foolproof results.

The creamy custard topping adds elegance, making it suitable for both casual snacks and festive occasions. Its balance of sweetness and richness keeps it from being overwhelming, allowing you to savor each bite. It stores well, travels beautifully, and consistently earns compliments from guests.

If you’re looking to expand your dessert repertoire with something unique yet approachable, this cassava cake is the perfect place to start. Bake it for your next gathering, share it with loved ones, and continue the tradition of this cherished Filipino classic.

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