Cassava cake is a traditional Filipino dessert consisting of grated cassava, condensed milk, coconut milk with custard layer on top. I remember from my childhood that this delicacy was served both as a regular snack and on special occasions. However, the most important thing is the taste, and this cake is really smooth and delicious and tastes good for everyone 🙂


For the Cassava Cake

1 kilo grated cassava
1 can coconut milk
1 can evaporated milk
½ can condensed milk
2 large eggs
½ cup melted butter
1 jar macapuno or coconut sport string (optional)

For the toppings:

½ can coconut milk
½ can condensed milk
brown sugar


In a large mixing bowl combine all the cassava cake ingredients. Mix until well blended. Pour Cassava mixture in a greased baking dish, I used a round glass dish. Bake in a 180°C preheated oven for 45-50 minutes or until it turns dry on top. Meanwhile, prepare the toppings, pour in coconut milk and condensed milk in a saucepan. Mix and cook on low heat stirring occasionally. Add brown sugar and mix until it thickens. Pour the toppings over the cassava cake and bake for another 20 minutes. Remove from the oven, allow it to sit for 10 minutes before serving. Best serve warm.


asian, brown sugar, butter, cake, cassava, coconut milk, easy recipes, egg, filipino, milk, oven, sweets

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