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Easy Baked Filipino Cassava Cake with Creamy Custard Topping

A close-up of a square slice of moist cassava cake featuring a rich, caramelized, and glossy golden-brown topping.
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Make this authentic Filipino Cassava Cake, a sweet, chewy, and moist tropical dessert. This simple recipe includes a rich coconut custard topping and is perfect for beginners or gatherings.

Ingredients

Scale
  • 4 cups grated fresh or frozen cassava, thawed
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/2 cup melted unsalted butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: 1/2 cup Macapuno strings or 1 cup shredded cheddar cheese for mixing in

For the Custard Topping:

  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup condensed milk
  • 1 large egg yolk
  • 1/4 cup granulated sugar
  • Optional: 1/2 cup shredded cheese for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 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, eggs, vanilla extract, and salt. Mix until just combined. Do not overmix.
  3. If using, fold in the Macapuno strings or shredded cheese into the batter now.
  4. Pour the cassava mixture evenly into the prepared baking pan.
  5. Bake the base layer for 45 to 55 minutes, or until the edges are set and lightly golden.
  6. While the base bakes, prepare the custard topping. In a small bowl, whisk together the second can of coconut milk, condensed milk, egg yolk, and sugar until smooth.
  7. Carefully remove the partially baked cake from the oven. Gently pour the custard mixture over the top of the hot cassava base.
  8. Return the cake to the oven and bake for another 15 to 20 minutes, or until the custard topping is set and golden brown. If desired, sprinkle the extra shredded cheese on top during the last 5 minutes of baking.
  9. Remove the cake from the oven and let it cool completely on a wire rack before slicing. Cooling allows the cake to firm up for a chewy texture.
  10. Slice and serve this moist cassava dessert.

Notes

  • For a richer golden brown color on top, you can briefly switch the oven to the broiler setting for the last 1-2 minutes, watching closely to prevent burning.
  • If you use frozen cassava, make sure it is fully thawed and squeezed of excess moisture before measuring.
  • This cake achieves its best chewy texture when fully cooled, or even chilled overnight.

Nutrition

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