Cassava Cake is a Filipino Delicacy in the Philippines. It is rich, creamy, custard-like, and coconutty with a little texture from the grated cassava.
When I actually started to enjoy eating Filipino Desserts, Cassava Cake was one of the first dishes I came to love and enjoy. There are so many different Cassava Cake versions out there, but this is an easy one to start with. Let me know how it goes!
Tips on How to Make Cassava Cake
- If you like thinner cassava cakes, prepare two baking dishes and pour half of the cassava cake mixture into each pan
- If you are in the Philippines, you are lucky to get fresh cassava roots. Since this is a popular Filipino dessert, they have it in public markets and the friendly store owners would gladly have it grated for you at a minimal fee. No hassle in grating on your part!
- If you are not counting calories (like me, sometimes), you can add at least 2 tablespoons of melted butter by the time you add in the grated cassava to the mixture. I promise it would bring your cassava cake to a higher level! It will be moist, tasty, and smells so much better!
- When making desserts, don’t forget to add just a pinch of salt. Please don’t overdo the pinch. Adding salt to any dessert, just like in cakes, would bring out the sweetness and would add a distinct taste.
- It’s never harmful to add vanilla extract! You can add 1-2 teaspoons of vanilla extract to your cassava cake mixture
How to Make Cassava Cake:
It’s always best to start off by gathering all the needed ingredients. Also, before you start mixing the ingredients, preheat oven to 350 degrees F.
For this Cassava Cake recipe, you will need coconut milk, grated cassava, sweetened condensed milk, evaporated milk, granulated white sugar, and eggs.
In a large mixing bowl, add in the evaporated milk, condensed milk, coconut milk, sugar, and eggs:
Mix well, stirring constantly until all the ingredients are well incorporated:
At this point, you can add the frozen grated cassava to the mixture and mix thoroughly:
Imagine how good my kitchen smelled when this came out from my oven guys! I really love cassava cake. This is one of the best Filipino desserts I have ever had.
If you are in the mood and want to make your cassava cake fancier, you can add several delicious toppings like coconut caramel, sweetened macapuno strips, or sweetened shredded coconut. But for me, it is best to top it with a LOT of cheddar cheese and half a can of condensed milk. Bake it again for about 5-10 minutes or until the cheese melts. This will always be a crowd-pleaser, Simply Bakers! I am sure you will always be asked to bake Cassava cake 🙂
For a step-by-step tutorial of the Cassava Cake recipe, you can watch my video tutorial below.
More Filipino Dishes that are Easy to Make:
Cassava Cake is a Filipino dessert that is chewy and sweet!
- Category: Dessert
- Cuisine: Filipino
- 2 (16 ounce) bags of Cassava Cake
- 1 (12 ounce) can evaporated milk*
- 1 (14 ounce) can sweetened condensed milk*
- 1 (14 ounce) can coconut milk*
- 1 cup sugar
- 2 eggs
- Preheat oven to 350 degrees F
- Mix the evaporated milk, condensed milk, coconut milk, sugar and eggs.
- Place into a pan
- Bake for 1 hour
Cassava can be purchased at an asian market usually in the frozen section