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Cassava Cake Recipe

Cassava Cake

Alisha
Cassava cake is a beloved Filipino dessert known for its cheesy, buttery, and creamy texture, made from grated cassava and topped with a rich custard layer. Perfect for family gatherings, potlucks, or snacks, this tropical treat is enjoyed worldwide, keeping Filipino traditions alive.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dessert, Snack
Cuisine Filipino, Latin American influence
Servings 12 people
Calories 4000 kcal

Equipment

  • Oven (Preheat to 350°F/175°C, broil mode used)
  • Rectangular baking pan
  • Large mixing bowl
  • Saucepan (for custard topping)
  • Basting brush (for egg white glaze)
  • Spatula & whisk (for mixing ingredients)
  • Knife & platter (for cutting and serving)

Ingredients
  

  • Base Ingredients
  • 2 lbs grated cassava – can be frozen or freshly prepared
  • ½ cup sweetened milk – adds natural sweetness
  • 6 oz evaporated milk – enhances smooth texture
  • ½ cup condensed milk – provides extra sweetness
  • ¼ cup butter – enriches the flavor
  • 14 tablespoons granulated sugar – balances the taste
  • 6 tablespoons cheddar cheese – adds a slight savory note
  • 1 13 oz can coconut cream – boosts creaminess
  • 1 cup desiccated coconut – brings authentic flavor
  • Custard Topping
  • 2 egg yolks – essential for a thick layer
  • 2 tablespoons flour – provides structure
  • ⅓ cup reserved milk – helps achieve smooth consistency
  • 2 tablespoons white sugar – enhances sweetness
  • 2 tablespoons melted butter – adds richness
  • Additional Ingredients
  • 1 cup yuca – can be peeled and blended for a denser texture
  • 1 14 oz can coconut milk
  • 1 16 oz pack cassava – perfect portion for baking

Instructions
 

  • Preparing the Batter
  • Preheat the oven to 350°F (175°C).
  • Grease a rectangular baking pan to prevent sticking.
  • In a large bowl, mix all the ingredients:
  • Grated yuca
  • Coconut milk
  • Sweet condensed milk
  • 2 eggs
  • Butter
  • Stir until smooth, then pour the batter into the prepared pan.
  • Ensure the mixture is spread evenly.
  • Bake for approximately 1 hour, or until the top sets and is no longer liquid.
  • Preparing the Custard Topping
  • While the cake is baking, prepare the custard topping.
  • In a saucepan, combine:
  • 6 tablespoons sugar
  • 14 tablespoons grated cheese
  • 2 cups coconut milk
  • Stir continuously until the mixture begins to thicken.
  • Slowly add flour and stir until it completely dissolves.
  • Once smooth, pour the topping over the pre-baked cake.
  • Return the cake to the oven and bake for another 30 minutes, or until the top turns golden and slightly firm.
  • Final Touches and Serving
  • Baste the top with egg white using a brush.
  • Set the oven to broil mode and let the cake broil until it turns light brown.
  • Remove the cake and let it cool at room temperature or in the refrigerator.
  • Cut into 24 squares or pieces and arrange on a platter.
  • Garnish with extra cheddar cheese before serving.
  • Enjoy with tea or as a dessert at family meals!

Notes

Best served cold, warm, or at room temperature
Can be stored for 2-3 days at room temperature, 5-7 days in the refrigerator, or 1 month frozen
Can be topped with extra cheddar cheese or coconut milk

Nutrition Value Per Serving (1 out of 24 slices)

Calories: 150-170 kcal
Carbohydrates: 22-25g
Protein: 3-5g
Fat: 6-8g
Fiber: 1-2g
Sugar: 12-15g
Keyword Cassava Cake Recipe