Cassava Cake

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Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

Cassava Cake Recipe


  • 1 kg cassava/maniok, peeled and grated
  • 1 can condense milk
  • 2 cans ( 400ml each) coconut milk
  • 1/2 cup or 100 g granulated sugar
  • 50 g butter, melted
  • 3 eggs beaten
  • 4 egg yolks
  • 1 bottle macapuno
  • a handful of cheeses ( I used Parmesan and Emmental)
  • 1 can ( 400 ml) evaporated milk

Baking Instructions:

  1. In a large mixing bowl, put coconut milk, 2/3 of the condense milk, sugar and melted butter. Mix everything thoroughly. Set aside.
  2. In a separate bowl, put grated manioc or cassava and 3 beaten eggs. 
  3.  Add in 2/3 of macapuno strip. And Stir! Stir! Stir!
  4. Fold in cassava mixture into the liquid mixture. Mix well until everything is well incorporated.
  5. Pour batter in a well -greased/buttered baking pan /pans. I used 2 baking pans.
  6. Sprinkle Parmesan cheese and grated Cheddar/Emmental over it. Bake in a preheated oven ( 175°C) for about 30 to 35 minutes until set but the middle still wobbles. 
  7. While cake is baking, make custard topping. In a mixing bowl , beat together 4 egg yolks, the rest of the condense milk and evaporated milk. Whisk until mixture becomes homogenous. Stir in the rest of the macapuno strips.
  8. Take almost cooked cassava cake from the oven and pour custard topping on top. Pop it back in the oven, increase temp. to 180°c and bake until custard is set and turns golden brown. Takes 15-20 minutes.

Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.

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