Filipino Cassava Cake

Filipino Cassava Cake is a beloved dessert that showcases the rich flavors and textures of the Philippines. This delightful treat has become a staple in Filipino celebrations, known for its chewy, dense consistency and creamy coconut flavor. With its subtle sweetness and comforting warmth, Cassava Cake is perfect for special occasions or as a cozy dessert after a family meal. Let’s dive into the recipe and discover how to make this mouth-watering cake from scratch!

Ingredients

• 2 pounds Cassava root, grated (approximately 900 g)
• 1 can Coconut Cream (400 ml)
• 1 can Coconut Milk (400 ml)
• 3 Eggs, beaten
• 1 cup Whole Milk (240 ml)
• 1 stick or 1/2 cup Butter, melted (115 g)
• 2 cups Sugar (400 g)
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/2 cup grated Cheese (optional, 50 g)
• 1 can Condensed Milk (for topping, 300 ml)
• 1/3 cup Coconut Cream (for topping, 100 ml)
• 3 Egg yolks (for topping)
• 1/2 cup grated Cheese (for topping, 50 g)

Directions

1. Preheat your oven to 350°F (175°C).
2. Prepare the mixture: In a large mixing bowl, combine the grated cassava, coconut cream, coconut milk, beaten eggs, whole milk, melted butter, sugar, salt, vanilla extract, and grated cheese (if using). Mix everything until well combined.
3. Portion the mix: Divide the mixture evenly between two baking pans or pour it into one rectangular pan.
4. Bake the cake: Place the baking pans in the preheated oven and bake for 35 to 40 minutes, or until the top feels firm and set.
5. Prepare the topping: While the cake is baking, mix together the condensed milk, coconut cream, egg yolks, and grated cheese for the topping. Simmer this mixture for about one minute on low heat, then set aside.
6. Add the topping: Once the cake crust is firm, remove it from the oven and pour the topping evenly over the cake.
7. Finish baking: Return the cake to the oven and bake for an additional 15 minutes, or until the topping is golden brown.
8. Test for doneness: Insert a toothpick into the center — it should come out clean when the cake is ready.
9. Cool down: Let the Cassava Cake cool for about 30 minutes or longer before slicing and serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12-15 slices
Nutrition Info: Approximately 300 calories per slice.

How to serve

Filipino Cassava Cake is best served warm or at room temperature. Slice it into squares or wedges and place it on a serving platter. It’s often enjoyed on its own, but you can enhance the experience by pairing it with a scoop of ice cream or a drizzle of additional coconut cream. This cake is perfect for sharing at family gatherings, parties, or simply as a tasty treat with your afternoon coffee.

FAQs

1. Can I make Cassava Cake ahead of time?
Yes! You can prepare the cake a day ahead and store it in the refrigerator. Allow it to come to room temperature before serving.

2. What can I substitute for cassava root?
If cassava root is unavailable, you can use cassava flour as an alternative. Adjust the liquid ingredients as needed since flour absorbs moisture faster.

3. Can I freeze Cassava Cake?
Absolutely! Wrap individual slices tightly in plastic wrap and store them in an airtight container. It can be frozen for up to three months. Simply thaw in the refrigerator before serving.

Print Recipe

Filipino Cassava Cake

A beloved Filipino dessert showcasing rich flavors and textures, known for its chewy consistency and creamy coconut flavor, perfect for special occasions.

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: Filipino

Keyword: Cassava Cake, Celebration Cake, Coconut Cake, Filipino dessert, Traditional Filipino Recipe

Servings: 15 slices

Calories: 300kcal

Ingredients

For the cake

• 2 pounds Cassava root, grated Approximately 900 g
• 1 can Coconut Cream (400 ml)
• 1 can Coconut Milk (400 ml)
• 3 large Eggs, beaten
• 1 cup Whole Milk (240 ml)
• 1/2 cup Butter, melted (115 g)
• 2 cups Sugar (400 g)
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/2 cup grated Cheese Optional, (50 g)

For the topping

• 1 can Condensed Milk (300 ml)
• 1/3 cup Coconut Cream (100 ml)
• 3 large Egg yolks For topping
• 1/2 cup grated Cheese For topping, (50 g)

Instructions

Preparation

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the grated cassava, coconut cream, coconut milk, beaten eggs, whole milk, melted butter, sugar, salt, vanilla extract, and grated cheese (if using). Mix everything until well combined.
• Divide the mixture evenly between two baking pans or pour it into one rectangular pan.

Baking

• Place the baking pans in the preheated oven and bake for 35 to 40 minutes, or until the top feels firm and set.
• While the cake is baking, mix together the condensed milk, coconut cream, egg yolks, and grated cheese for the topping. Simmer this mixture for about one minute on low heat, then set aside.
• Once the cake crust is firm, remove it from the oven and pour the topping evenly over the cake.
• Return the cake to the oven and bake for an additional 15 minutes, or until the topping is golden brown.
• Insert a toothpick into the center — it should come out clean when the cake is ready.

Serving

• Let the Cassava Cake cool for about 30 minutes or longer before slicing and serving.

Notes

Best served warm or at room temperature. Slice into squares or wedges, and optionally pair with ice cream or additional coconut cream.