Cassava Cake

Cassava Cake is a classic dessert in the Philippines, popular for merienda (snack), and made with grated cassava. Try this easy, Filipino cassava cake recipe!
Slices of Cassava Cake on a board with coffee in the background.
Print This Pin This
Course Dessert
Cuisine Filipino
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 272kcal
Author Liren Baker

Ingredients

  • 4 cups yuca/cassava peeled and grated (about 2 lb grated frozen)
  • 1 cup grated young coconut
  • 2 large eggs beaten
  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk divided
  • 13.5 ounces coconut milk
  • 1/4 cup granulated sugar
  • 1/4 cup sharp cheese finely grated (optional; cheddar is popular but parmesan also works well)

Instructions

  • Preheat the oven to 350°F with one rack placed in the center of the oven, and another in the upper third of the oven. Prepare an 8x8x2 inch baking dish by lightly brushing with butter or cooking spray and lining with parchment paper.
  • Reserve 2 tablespoons of condensed milk and set aside.
  • Drain the cassava in a sieve, pressing to drain any excess liquid.
  • In a large bowl, mix the cassava, coconut, eggs, evaporated milk, remaining condensed milk, coconut milk, and granulated until well combined. It will be a very soupy batter, similar to when making a pumpkin pie.
  • Pour the mixture into prepared pan and place in the center rack of the oven. Bake for 1 hour, or until the cake is set, with just a little jiggle in the center of the cake. 
  • Remove from oven and pour reserved condensed milk on top, spreading to the edges to glaze. If using cheese, sprinkle evenly on top. Return to the oven on the upper third rack and broil for 2 minutes (or torch) until the top is golden, much like a crème brûlée.
  • Cool the cassava cake at room temperature for about 1 hour, then refrigerate until chilled, or overnight.
  • Slice into 16 even pieces and enjoy!

Nutrition

Calories: 272kcal | Carbohydrates: 36g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 86mg | Potassium: 376mg | Fiber: 1g | Sugar: 16g | Vitamin A: 180IU | Vitamin C: 12mg | Calcium: 156mg | Iron: 1.3mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante