Cassava Cake: Filipino Coconut Cassava Dessert
Dan
Filipino dessert | Coconut custard | Potluck sweet
Cassava cake is chewy, creamy, coconut-rich, and built for slicing into golden squares.
Why make it: This version uses frozen grated cassava and a broiled custard topping so U.S. home cooks can make the party dessert without grating from scratch.
Fresh From the Kitchen
These photos show the colors, textures, and serving style to look for when making Cassava Cake.
What Is Cassava Cake?
Cassava cake is a Filipino baked dessert made with grated cassava, coconut milk, condensed milk, and a custard-like topping.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For cassava
Frozen grated cassava is convenient. Thaw and squeeze only if the package is very watery.
For topping
A custard topping gives the glossy, golden finish many people expect.
Cassava Cake Recipe
This version uses frozen grated cassava and a broiled custard topping so U.S. home cooks can make the party dessert without grating from scratch.
Shopping List
- frozen grated cassava
- coconut milk
- condensed milk
- evaporated milk
- eggs
- sugar
- butter
- macapuno optional
Ingredients
Cassava Base
- 2 pounds frozen grated cassava, thawed
- 1 can coconut milk
- 1 can condensed milk
- 1/2 cup evaporated milk
- 2 eggs
- 1/4 cup melted butter
Custard Topping
- 1/2 cup condensed milk
- 1/2 cup coconut milk
- 1 egg yolk
For Serving
- Macapuno strings, optional
- Coffee or tea
Instructions
- Heat oven to 350 F and grease a baking dish.
- Mix cassava, coconut milk, condensed milk, evaporated milk, eggs, and butter.
- Spread into the dish and bake until set around the edges.
- Whisk topping ingredients and pour over the hot cake.
- Bake or broil carefully until glossy and golden.
- Cool completely before slicing.
Tips For The Best Cassava Cake
- Cool fully: Warm cassava cake slices messily.
- Watch the broiler: The topping can burn fast.
- Use full-fat coconut milk: It gives better texture.
- Cut small squares: The dessert is rich and chewy.
How To Serve And Store
Serve at room temperature or chilled. Refrigerate covered for up to 5 days.
Common Questions
Can I use fresh cassava?
Yes, if peeled and grated safely.
Can I add macapuno?
Yes. Fold some into the base or serve on top.
Why is it watery?
The cassava may not have baked long enough.
Can I freeze it?
Yes, tightly wrapped, though the texture softens slightly.
Do you like cassava cake plain or with macapuno? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
