Authentic Cassava Cake Recipe

Cassava cake is a popular Filipino dessert made from grated cassava, coconut milk, and condensed milk, topped with a creamy custard layer. This delicious and comforting dessert is perfect for sharing with family and friends on special occasions or as a sweet treat any time of the year.


For the Cake:
  • 2 pounds (about 1 kg) fresh cassava, peeled and grated
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) coconut milk
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
For the Custard Topping:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) coconut milk
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup grated cheese (optional, for topping)


1. Prepare the Cassava:

  • Peel the fresh cassava and grate it using a box grater or food processor.
  • Place the grated cassava in a large mixing bowl and set aside.

2. Make the Cake Batter:

  • In a separate bowl, combine the sweetened condensed milk, coconut milk, granulated sugar, melted butter, eggs, vanilla extract, and salt.
  • Whisk the ingredients together until well combined and the sugar has dissolved.

3. Mix the Cassava and Batter:

  • Pour the prepared cake batter over the grated cassava.
  • Stir until the cassava is evenly coated with the batter.

4. Assemble and Bake:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9×13-inch baking dish with butter or cooking spray.
  • Pour the cassava mixture into the prepared baking dish, spreading it out evenly.

5. Prepare the Custard Topping:

  • In a separate bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and granulated sugar until smooth.

6. Add the Custard Topping:

  • Gently pour the custard mixture over the cassava batter in the baking dish.

7. Bake the Cassava Cake:

  • Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the top is set and golden brown.

8. Cool and Serve:

  • Remove the cassava cake from the oven and let it cool completely in the baking dish.
  • Once cooled, slice the cake into squares or rectangles.
  • Optionally, sprinkle grated cheese on top of the cake before serving.

9. Enjoy:

  • Serve the cassava cake at room temperature as a delightful dessert or snack.

Serving Suggestions:

  • Hot or Cold: Enjoy the cassava cake warm or chilled, according to your preference.
  • Tea or Coffee: Pair with a cup of hot tea or coffee for a comforting treat.
  • Party Dessert: Serve at gatherings, potlucks, or celebrations for a crowd-pleasing dessert option.

Cooking Tips:

  • Fresh vs. Frozen Cassava: If fresh cassava is not available, you can use frozen grated cassava, which is often sold in the freezer section of Asian grocery stores.
  • Consistency: The cake should have a slightly firm and chewy texture, similar to a baked pudding, once cooked.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or enjoy them cold.

Why You’ll Love This Recipe:

  • Rich and Creamy: The combination of cassava, coconut milk, and condensed milk creates a luscious and creamy texture.
  • Sweet and Fragrant: Enjoy the sweet aroma and flavor of coconut and condensed milk infused into every bite.
  • Easy to Make: Simple ingredients and straightforward instructions make this cassava cake recipe accessible to all levels of home cooks.
  • Crowd Favorite: A beloved Filipino dessert that is sure to impress family and friends with its comforting and nostalgic taste.


Indulge in the rich and comforting flavors of homemade cassava cake with this authentic Filipino recipe. Whether enjoyed as a dessert, snack, or party treat, this delicious cake is sure to satisfy your sweet cravings and bring joy to any occasion. Gather your ingredients and whip up a batch of cassava cake to share with your loved ones today!

Leave a Reply