Cassava Cake – Creamy and Chewy Filipino Dessert with Cheesy Coconut Topping

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What is Cassava Cake?

Cassava Cake is a well-loved Filipino kakanin made from grated cassava mixed with coconut milk, dairy, and eggs, then baked until chewy and topped with a creamy coconut custard. This dessert is commonly served during fiestas, birthdays, and family gatherings. Cassava Cake is popular for its rich texture and comforting sweetness—simple ingredients that come together to create a dessert many Filipinos grew up enjoying.

Why Masarap?

Masarap ang Cassava Cake dahil may magandang contrast ng textures, chewy at slightly dense ang cassava base habang creamy at mildly cheesy ang topping. The coconut milk adds richness, while the cheese gives a subtle savory balance that prevents the cake from being too sweet. Once baked and lightly browned on top, every slice feels indulgent but familiar, parang lutong-bahay na laging nauubos sa handaan.

Best Enjoyed For

Cassava Cake is best enjoyed for merienda, dessert, or as a handaan favorite, lalo na kapag bahagyang mainit-init pa at bagong hiwa.

Ingredients

For the Cassava Base

• 2 packs grated cassava (about 2 lbs total weight)
• 2 cups coconut milk
• ½ cup evaporated milk
• ½ cup condensed milk
• 14 tablespoons granulated white sugar
• 2 eggs
• ¼ cup butter, melted
• 6 tablespoons grated cheddar cheese

For the Topping

• 2 cups coconut milk
• ½ cup condensed milk
• 2 tablespoons granulated white sugar
• 2 tablespoons flour
• 2 tablespoons grated cheddar cheese
• 1 egg white (from the remaining egg)

For Garnish

• Extra grated cheddar cheese

How to Cook Cassava Cake

Prepare the Cassava Base

1. In a large bowl, combine grated cassava, melted butter, condensed milk, evaporated milk, sugar, grated cheese, and two eggs.
2. Mix thoroughly until the mixture is evenly blended.
3. Pour in 2 cups of coconut milk and stir until smooth.
4. Grease a baking pan and pour in the cassava mixture, spreading it evenly.
5. Preheat the oven to 350°F (180°C) for 10 minutes.
6. Bake for 1 hour, or until the base is set. Remove from the oven and set aside.

Prepare the Topping

7. In a saucepan over low heat, combine sugar and flour.
8. Add condensed milk and stir until smooth.
9. Mix in grated cheese, then slowly pour in 2 cups coconut milk while stirring continuously.
10. Cook for about 10 minutes or until thick and creamy.

Assemble and Finish

11. Pour the topping evenly over the baked cassava base.
12. Lightly brush the surface with egg white to create a glossy finish.
13. Set the oven to broil mode and broil until the top turns light golden brown.
14. Garnish with extra grated cheese.
15. Let cool slightly before slicing and serving.

Serving Suggestions

Cassava Cake is best served sliced into squares and enjoyed on its own or with warm drinks during merienda.

For a traditional Filipino kakanin spread, it pairs beautifully with sticky rice desserts like Biko and colorful layered treats such as Sapin-Sapin.
It also complements chewy classics like Kutsinta, creating a well-balanced dessert table for family gatherings and celebrations.

Storage Tips

• Store leftovers in an airtight container.
• Refrigerate and consume within 3–4 days.
• Reheat gently in the microwave or oven before serving.
• Avoid freezing, as it may affect the chewy texture.

Frequently Asked Questions

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