Print

Easy Filipino Cassava Cake with Creamy Coconut Custard Topping

A square slice of moist cassava cake with a creamy white layer and a caramelized, golden-brown top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this authentic Filipino Cassava Cake, a rich, chewy, and creamy dessert featuring a smooth coconut custard topping. This simple recipe is perfect for busy cooks seeking a satisfying tropical treat.

Ingredients

Scale
  • 4 cups grated cassava (fresh or frozen/thawed)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Custard Topping:
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (14 oz) sweetened condensed milk
  • 2 large egg yolks
  • 1/4 cup all-purpose flour or cornstarch
  • 1/2 cup grated cheese (optional, for cheesy cassava cake variation)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the grated cassava, 1 can of coconut milk, condensed milk, sugar, melted butter, vanilla extract, and salt. Mix well until everything is evenly incorporated.
  3. Pour the cassava mixture into the prepared baking pan and spread it into an even layer.
  4. Bake the base layer for 40 to 50 minutes, or until the edges are set and slightly golden.
  5. While the base bakes, prepare the custard topping. In a medium saucepan, whisk together the second can of coconut milk, condensed milk, egg yolks, and flour or cornstarch until smooth.
  6. Cook the custard mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil rapidly. Remove from heat.
  7. If using cheese, sprinkle the grated cheese evenly over the partially baked cassava base.
  8. Carefully pour the thickened custard topping over the base layer.
  9. Return the cake to the oven and bake for another 15 to 20 minutes, or until the topping is set and lightly golden brown. For a deeper golden color, you can briefly switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.
  10. Remove the cassava cake from the oven and let it cool completely in the pan before slicing. This helps achieve the best chewy texture.

Notes

  • For a chewy coconut dessert texture, ensure you do not overbake the base layer before adding the topping.
  • If you want Cassava Cake with Macapuno, fold 1/2 cup of macapuno strings into the base mixture before baking.
  • Allow the cake to cool for at least 2 hours at room temperature, or chill it for 4 hours for a firmer, moister slice.

Nutrition

Find it online: https://cookingbyfelix.com/easy-filipino-cassava-cake-recipe/