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slices of delicious cassava cake in a white bowl
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4.5 from 6 votes

Cassava Cake

Foolproof Cassava cake recipe which everyone will love!  The ingredients are easy to find and perfect to try out even if you are a newbie in baking!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Filipino
Calories: 3146kcal
Author: Lainey


  • 2 ½ cups fresh cassava*
  • ½ cup coconut milk
  • 1 tablespoon melted butter
  • 1 egg
  • 1 cup evaporated milk
  • ¼ cup sugar
  • 1 cup condensed milk


  • ¼ cup condensed milk
  • ¼ cup coconut milk
  • 1 egg yolk
  • cheddar cheese grated


  • Preheat oven to 350F, and grease 11x7 pan with butter.
  • If using fresh casasva, make sure to squeeze out the liquid. If using frozen, move on to the next step.
  • In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, condensed milk, and mix until well combined.
  • Pour the mixture into a greased pan and bake for 35 minutes. 
  • Meanwhile, prepare the topping by mixing in a medium bowl, condensed milk, coconut milk, egg yolk until well combined, then set aside.
  • When the cassava is golden brown and firm or 50 minutes into baking, remove the cassava from the oven and pour the topping over the casava and spread it, then bake for 15 to 20 minutes.
  • Add grated cheese and cook for 10 more miuntes.
  • Allow to cool completely, then serve!


*Use frozen cassava if can't find fresh cassva. Sold in most asian markets.


Serving: 1g | Calories: 3146kcal | Carbohydrates: 486g | Protein: 67g | Fat: 111g | Saturated Fat: 75g | Trans Fat: 1g | Cholesterol: 593mg | Sodium: 1023mg | Potassium: 4048mg | Fiber: 9g | Sugar: 293g | Vitamin A: 2547IU | Vitamin C: 123mg | Calcium: 1919mg | Iron: 9mg
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