Why You’ll Love This Recipe
This cassava cake combines chewy, slightly crispy edges with a soft, custard-like center for an irresistible dessert experience. The use of coconut milk and condensed milk creates a rich and creamy base, while the cheese topping adds a savory balance to the sweetness. It’s simple to prepare and always a crowd-pleaser, ideal for gatherings, potlucks, or as a comforting homemade treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups grated cassava
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 can coconut milk
- 1 cup fresh milk or evaporated milk
- 50 ml melted butter
- ¾ can condensed milk (adjust to taste)
- 100 grams grated cheese
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a baking pan with butter or non-stick spray.
Step 2: Mix the Ingredients
In a large bowl, combine eggs, vanilla extract, salt, coconut milk, fresh milk, melted butter, ¾ of the condensed milk, and grated cheese. Whisk until well incorporated.
Step 3: Add the Cassava
Stir in the grated cassava and mix thoroughly until the batter is smooth and evenly combined.
Step 4: Bake
Pour the mixture into the prepared baking pan and spread evenly.
Bake for 1 hour at 350°F.
Step 5: Add Topping
After baking for 1 hour, pour the remaining condensed milk over the cake and sprinkle with additional grated cheese.
Step 6: Finish Baking
Return to the oven and bake for another 10–15 minutes, or until the top is golden brown.
Step 7: Cool and Serve
Let the cassava cake cool completely before slicing. Serve at room temperature or chilled.
Servings and Timing
- Servings: 8–10
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Variations
- Ube flavor: Add ube extract for a colorful and flavorful twist.
- Topping: Use a mix of cheese and coconut cream for a richer topping.
- Sweetness level: Adjust the condensed milk based on your preferred sweetness.
- Texture: Add young coconut (buko) or macapuno strings for added chewiness.
Storage/Reheating
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat individual slices in the microwave for 10–15 seconds or enjoy chilled.
- Not recommended for freezing due to texture changes after thawing.
FAQs
Can I use frozen cassava?
Yes, thaw it completely and squeeze out excess moisture before using.
What’s the best type of cheese for this recipe?
Mild cheeses like cheddar or processed cheese blends work well.
Can I make this recipe dairy-free?
Use dairy-free milk and vegan butter alternatives, but note the texture may vary.
How do I know when the cake is done?
The top should be firm and golden brown, and a toothpick inserted should come out mostly clean.
Can I add toppings besides cheese?
Yes, try toasted coconut, macapuno, or a sprinkle of brown sugar for variation.
Is cassava cake gluten-free?
Yes, this cake is naturally gluten-free, but always check ingredient labels to confirm.
Can I use other milk types like almond or soy?
Yes, but it may alter the flavor slightly from the traditional taste.
What if my cassava mixture is too thick?
Add a bit more milk to loosen it slightly before baking.
Can I bake this in a toaster oven?
Yes, if it fits and the temperature can be controlled accurately.
How do I serve cassava cake?
Slice into squares or rectangles and serve on its own or with tea or coffee.
Conclusion
Cassava Cake is a beloved classic with a balance of sweetness, creaminess, and a touch of savory cheese. Its rich flavor and easy preparation make it a perfect dessert for any occasion. Whether you’re new to Filipino cuisine or revisiting a nostalgic favorite, this cassava cake will win over any crowd with its comforting charm.
Print
Cassava Cake
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings
- Diet: Gluten Free
Description
Cassava Cake is a rich, creamy Filipino dessert made with grated cassava, coconut milk, sweetened milk, and cheese, baked to golden perfection for a sweet and savory treat ideal for any occasion.
Ingredients
3 cups grated cassava
3 eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 can coconut milk
1 cup fresh milk or evaporated milk
50 ml melted butter
¾ can condensed milk (adjust to taste)
100 grams grated cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan with butter or non-stick spray.
- In a large bowl, whisk together eggs, vanilla extract, salt, coconut milk, fresh milk, melted butter, ¾ of the condensed milk, and grated cheese until well combined.
- Stir in grated cassava and mix thoroughly until the batter is smooth and evenly mixed.
- Pour the mixture into the prepared baking pan and spread evenly. Bake for 1 hour at 350°F.
- After 1 hour, pour the remaining condensed milk over the top and sprinkle with more grated cheese.
- Return to the oven and bake for another 10–15 minutes, or until the top is golden brown.
- Let the cassava cake cool completely before slicing. Serve at room temperature or chilled.
Notes
Thaw frozen cassava completely and squeeze out excess moisture before using.
Mild cheeses like cheddar or processed cheese blends are ideal toppings.
Add ube extract or macapuno for flavor and texture variation.
Adjust condensed milk based on your sweetness preference.
Store in the refrigerator in an airtight container for up to 5 days.
Not recommended for freezing as texture may change after thawing.
Reheat individual slices briefly in the microwave or enjoy chilled.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
