If you’re craving a dessert that’s rich, chewy, coconutty, and incredibly easy to make, look no further than this Filipino Cassava Cake. It’s a beloved treat at gatherings and celebrations—and for good reason. Made with grated cassava, coconut milk, and sweetened condensed milk, it delivers a melt-in-your-mouth texture with a subtly sweet, tropical flavor that keeps everyone coming back for more.
What makes this cake even more irresistible is how simple it is to make. The base comes together in a single bowl with no need for flour or electric mixers. It’s naturally gluten-free, perfectly dense, and topped with a creamy coconut custard that turns golden and caramelized in the oven. Whether you’re making it for a family gathering or just to satisfy your sweet tooth, cassava cake is the kind of dessert that feels both nostalgic and indulgent.
Ingredients (Makes 12 servings)
For the cake:
- 1 (16-ounce) package frozen grated cassava, thawed and drained
- 1 (14-ounce) can sweetened condensed milk
- 1 (13.5-ounce) can full-fat coconut milk
- ½ cup macapuno strings, drained
- 2 large eggs
- 2 tablespoons melted butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the custard topping:
- ½ (14-ounce) can sweetened condensed milk
- ½ cup coconut cream
- 1 tablespoon melted butter
- 1 egg yolk
- Pinch of salt
Step-by-Step How to Make Cassava Cake
1. Preheat the Oven and Prep the Pan
Preheat your oven to 350°F (175°C). Lightly butter an 8×8-inch baking pan to prevent sticking.
2. Mix the Cake Batter
In a large mixing bowl, combine the thawed grated cassava, sweetened condensed milk, coconut milk, macapuno strings, eggs, melted butter, salt, and vanilla extract. Stir until well combined—no mixer needed!
3. Bake the Cake
Pour the batter into your prepared pan and cover it with foil. Bake for 1 hour and 10 minutes, or until the cake is set and firm to the touch in the center.
4. Make the Custard Topping
While the cake is baking, prepare the custard: In a small saucepan over medium-low heat, combine the condensed milk, coconut cream, melted butter, egg yolk, and a pinch of salt. Stir constantly until the mixture comes to a gentle simmer and thickens slightly, about 5–7 minutes.
5. Top and Finish Baking
Remove the cake from the oven, uncover, and pour the custard evenly over the top. Return the cake to the oven and bake uncovered for 15–20 minutes, or until the topping is set and lightly golden.
6. Broil for a Caramelized Top (Optional)
For a more golden, caramelized finish, broil the cake for 2–3 minutes, watching closely to prevent burning. The topping should bubble and turn a beautiful toasty color.
7. Cool and Serve
Let the cake cool completely in the pan, at least 2 hours. Slice into 12 squares and serve at room temperature.
Tips for the Best Cassava Cake
- Thaw your cassava overnight in the fridge and drain any excess liquid to avoid a watery batter.
- Use full-fat coconut milk and cream for the richest texture and flavor.
- Macapuno strings add chewiness and sweetness—find them at Asian markets or online.
- Don’t skip the cooling time—it helps the cake set properly and slice cleanly.
- Make ahead—this cake keeps beautifully in the fridge for up to 5 days.
Customization Ideas
- Add Fruit: Mix in bits of jackfruit or ripe mango for extra tropical flair.
- Top with Toasted Coconut: Sprinkle on top before broiling for texture and aroma.
- Chocolate Swirl: Add a swirl of melted chocolate into the batter before baking for a sweet twist.
- Cheese Cassava Cake: In true Filipino style, top the custard with shredded cheese for a sweet-savory combo.
- Drizzle with Syrup: Serve slices with a drizzle of coconut caramel or condensed milk.
This Cassava Cake is everything a great dessert should be—easy to make, deeply comforting, and uniquely delicious. The cassava creates a chewy, mochi-like texture, while the combination of sweetened condensed milk and coconut milk adds richness without being overly sweet. The creamy custard topping takes it to another level, creating a contrast of textures and flavors that’s both satisfying and surprising. Bring it to a potluck, serve it with coffee at brunch, or keep it in the fridge for those moments when you want a little something sweet. It never fails to impress—and it always disappears fast.
Whether you grew up enjoying Cassava Cake at every celebration or are discovering it for the first time, this dessert delivers big flavor with very little effort. It celebrates the versatility of cassava while showcasing the tropical warmth of coconut and the nostalgic richness of condensed milk. And with no need for fancy tools or hard-to-find ingredients, it’s a recipe anyone can make—and everyone will love. So grab a bowl, stir it up, and let your oven work its magic. This one-bowl cassava cake may just become your new favorite sweet tradition.
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