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5 from 2 votes

Cassava Cake

The first thing is to make the Cassava Cake batter, followed by the sweetened luscious and decadent custard topping. Seriously cooking this is very easy.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: cake, cassava, coconutmilk, condensed milk, filipino dessert
Servings: 8 servings
Author: Bebs Lott


Cassava batter

  • 1 ¾ cups fresh cassava peeled and grated (you can also use frozen cassava)
  • 2 cups coconut milk
  • ¾ cup sugar


  • cup condensed milk
  • 1 cup coconut milk


  • Pre-heat oven at 180° C / 356° F and grease baking dish.

Making cassava batter

  • In a bowl. Place grated cassava, coconut milk, sugar. Mix until combined.
    mix all ingredients
  • Pour-in the cassava cake batter in your prepared greased baking dish.
  • Place in the center of the oven and bake for 45 minutes or until the cake is set.

Preparing the topping

  • While the cake is baking. Prepare the topping by mixing the condensed milk and coconut milk in a sauce pan.
  • Cook the mixture over medium heat. Stirring continuously until texture is thick and creamy. Remove from heat source and set aside.

Pouring the topping to the cake

  • Check the cassava cake if it has set and not watery. Pour the topping and spread evenly. Bake for another 20 minutes @ 180°C/356°F with broil setting turned on or until top is golden, much like a crème brûlée.
  • Remove from oven and let cool down. Serve with tea, coffee or any of your favorite cold drinks. Bon Appetit!