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
