Cassava cake is a Filipino dessert made from grated cassava (manioc). Here's a really easy recipe with deliciously rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.
I have always loved cassava cake even when I was still in the Philippines. But I tend to be a bit choosy with the cassava cakes I eat... because some are too sweet for my taste.
Here in Germany, Cassava cake is also a popular dessert one brings to a potluck whenever we are having a Filipino get-together. Some Pinays I know add 'Macapuno' to their cassava cakes which is also good but personally, I like my cassava cake straight and simple.
I also reduced the sugar for this recipe as I usually do with my other desserts and sweets recipes because I, for one, do not like it to be overly sweet.
Back then I would never think of making cassava cake by myself.
I always thought it would require so many ingredients and effort and because it was much easier to buy them as they are quite popular 'merienda' or afternoon snack in the Philippines.
But like other things in Germany, I have to make it myself if I want to sample it again or wait for a year or more until we have a vacation again in the Philippines, which is way too long to enjoy this treat especially now that I learned how easy it can be.
What is Cassava?
Cassava is a long tuberous starchy root also called 'Yuca' or 'Manioc' that is widely cultivated in tropical and subtropical regions. When dried to a powdery extract, is called 'Tapioca' which is used for making pearls like the one usually seen in your bubble milk tea.
Cassava Cake, however, uses fresh (or frozen) cassava. Once cooked, the texture of cassava becomes somewhat sticky and slightly translucent.
In the Philippines, cassava is commonly used for such desserts or snacks like Pichi Pichi, Cassava Suman, and Sweetened Cassava.
You can check my Pichi Pichi recipe, my favorite among these cassava recipes, where I used a lye water substitute made from baking powder and my Cassava Suman which is also quite good.
How to prepare Cassava?
If you are planning to use fresh, raw Cassava, there some steps needed before you can safely eat them. Cassava is often categorized as either sweet or bitter. The latter having said to contain higher cyanide than the sweet variety.
To make cassava safe to eat:
- Cut both ends off of the tuber.
- Using the sharp tip of a knife, cut a shallow slit along the length of the tuber about 2-3 millimeter deep or as deep as the skin.
- Peel off the outer skin by sliding the knife in between the skin and the flesh. If the skin won't easily peel off then cut it out using the knife.
- Wash the cassava flesh thoroughly and discard the water.
- If using immediately, grate the cassava using a cheese grater.
- You may also freeze the peeled cassava in a sealed plastic bag until ready to use.
Printable Recipe
Easy Cassava Cake Recipe
Ingredients
FOR THE CAKE
- 1 pack (16 oz) frozen, grated cassava - thawed
- 1 cup desiccated coconut - (optional)
- ¾ can (1 can is 14 oz) condensed milk
- ¾ can (1 can is 12.05 fl oz) evaporated milk
- ¾ can (1 can is 13.5 fl oz) coconut milk
- 5 tablespoons sugar
- 2 egg yolks
FOR THE CUSTARD TOPPING
- ¼ can condensed milk
- ¼ can evaporated milk
- ¼ can coconut milk
- 2 egg yolks
- 1 tablespoon flour - dissolved in 2 tablespoons milk
Instructions
- Grease pan or baking dish with butter and set aside.
- In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
- Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
- After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until custard is cooked and turns golden.
Notes
Nutrition
Baking dish or pan size for this recipe would be anything that is good for 2 liters like a 9x9x1.5 square or 11x7x1.5 rectangle or something similar.
Eden says
My first time ever to make cassava cake.
It was absolutely delicious!!!
I served it today with some of my friends. Everyone loved it 🥰
I added fresh jackfruit, I found in my freezer and been thinking of what to do with it . I added it instead of coconut. Definitely will serve this again!!
Thank you 🙏
Bebs says
That sounds fantastic, Eden! Thanks for the five stars 😘
CC says
This recipe is WOW. I tried other recipes and so far this is the easiest and fail proof one. 🙂 Highly recommended. - CC from New Zealand ( Pinoy)
Bebs says
Thank you for your lovely comment and so glad you like our recipe.
Alison says
I was craving cassava cake for weeks. I found your recipe and made this the other day, it was soooo good. Your recipe really was so easy to follow, thank you!
Jerlyn says
Made it today and it came out delicious. Thankyou!
Emma says
Love it and so easy to follow!!!!
Mel says
Hello! Do you happen to know around how long it will take to bake if I doubled the recipe? Thank you
Bebs says
Depends actually on the size of the baking pan. I doubled it and use a wider pan but the height was the same , about 2 inches and it took almost the same time.
Mary De La Cruz says
Why is mine taking so long too cook? its at 375 and its nearing almost hours and the middle us still jiggly
Bebs says
How high was your pan? I normally fill it to 2-inch high max.Are your ingredients at room temp when you used them or were they chilled/frozen?
Chris says
I love your recipe. I doubled the recipe and used frozen grated coconut, so it was a total of 3 pounds, not including the liquid ingredients. I also used two whole eggs, instead of just the egg yolks. It turned out good, and my Mom loved it! Not too sweet, even with sugar added. I also added a tablespoon of my homemade vanilla.
The 9 X 13 cake pan was not big enough for the custard topping. After it baked, I poked holes on top of the cake with a fork, however, it still puffed up.
Otherwise, it was good and tasty.
Thank you for sharing this recipe. I will definitely make it again, only not doubling it next time.
Bebs says
Hi Chris, yes this happens to me too when I double and use a wider pan , the middle puffs. What I do is while it is baking , I open the oven and poke a knife at the center (puffed) making a small slit to let the trapped air escape. You may need to do it 2-3 times.
Lorna says
This is my go to recipe for cassava cake. My family & friends love it! It's the simplest, most straight forward one I've found. Is it at all possible to use 2 whole eggs in both the basic cake & the topping, instead of only egg yolks?
Bebs says
Hi Lorna, yes you can use whole eggs too...it might be just a bit firmer but would taste the same.
Leah says
This is a really good recipe. I was just wondering if this ca be freeze to have a longer shelf life before the date of serving?
Bebs says
I think it should be fine to freeze the base but I would make the custard on the day of serving. But for sure, you can refrigerate the whole cake for some days without a problem. Some likes to eat it cold too.
Maria Teresa Knipp says
Absolutely deliciious ! Highly recommended recipe 👏👍🏼🙌.my family love it too❤️❤️❤️
Kevin says
Can I make 4 cakes simultaneously in one oven without any temperature adjustments and still have the same texture?
Thank you!
Bebs says
If your oven is big enough that you can have all 4 in the same layer, then sure. Just make sure that the oven if preheated then.