Filipino Cassava Cake always reminds me of family parties, tita’s last-minute merienda, and honestly, those days when you crave something homemade but baking skills feel—well, so-so. Ever get that? You want something moist, a little gooey in the middle, sweet, but not knock-you-out sweet. Truth is, finding the perfect moist Filipino Cassava Cake recipe was just as tough for me, until my cousin from Quezon showed me her trick (more on that later). This isn’t a fancy cake, but it’s sneaky-good like a five-star treat. Before we get going, check out this simple easy cassava cake baked in the oven and maybe treat yourself to palitaw Filipino sweet rice cakes with sesame if you want more Pinoy sweets later. 
Ingredients
So, here’s the fun part. You just need stuff you’ll mostly find in your local Asian store or even the regular market if you’re extra lucky. Just a heads up—don’t swap out the fresh cassava unless you absolutely have to (frozen grated works in a pinch, trust me, have tried). For a batch that feeds about 8, you need:
- 2 pounds of grated cassava (fresh or frozen)
- 1 can coconut milk (hey, full-fat’s best—don’t use low-fat)
- 1 can sweetened condensed milk
- 1 cup white sugar (some folks go for brown, but trust me, white’s classic)
- 2 eggs (not negotiable unless you’re doing vegan, which—different story)
- 1/2 cup evaporated milk (optional, but for real, it makes it creamier)
- Pinch of salt
- 1/2 cup grated cheese or macapuno for the topping (optional but gives extra oomph)
If you like it less sweet, it’s totally fine to cut back the sugar. Filipino Cassava Cake has that flexibility, and what a relief. 
Preparation Steps
So, I’m not gonna call these “professional secrets,” but these steps kinda matter more than you’d think. First up, make sure you squeeze as much liquid as possible from the grated cassava if fresh (my lola would roll her eyes if I didn’t mention this). After that, dump the cassava into a big bowl. Pour in the coconut milk, that can of condensed milk—watch it slide out, yum—then your sugar and evaporated milk.
Crack your eggs and beat ‘em just a bit before adding to the mix. Now stir. Yeah, it’ll look messy. Add a little pinch of salt too. At this point, resist the urge to eat it raw (I’m not saying I have, but…). Just mix until it all looks kinda even. If you’re tossing in extra stuff like macapuno, save most of it for the topping except a spoonful or two if you want some inside the batter.
Spray or butter your baking dish (I sometimes just use my hands to smear it around, honestly), then pour in the mix. Smooth the top with a spoon or your trusty spatula. You’re ready for magic. 
This cassava cake is just like my nanay used to make! Moist center, almost caramel top—my kids ask for it every party now. – Sarah D., actual reader
Baking Instructions
Giive it some time; this treat needs patience. Preheat that oven to 350 F. Regular ovens work better than toasters for this one (I learned the hard way).
Bake for about 45 minutes at the start. Now—my cousin’s tip—pull it out and add your cheese or macapuno on top at this point, so it doesn’t sink. Pop it back in for another 15 to 20 minutes, or until the edges are golden and it jiggles just a touch in the middle. Seriously, don’t overbake, or you lose that amazing squishy part in the middle.
Let it cool (as much as you can wait), then slice into squares. Warning: you’ll get sticky fingers. The crust on the edges? Oh my gosh, so underrated. Filipino Cassava Cake gets better as it sits, actually, so save a piece for tomorrow—if you can.
Serving Ideas
Now, honestly, most folks (including me) just wolf this down straight from the pan—zero judgment. But it actually makes a fun dessert centerpiece. Got kids? Makes for a wild birthday swap too! Here are just a few ways you could level it up, without fuss:
- Slice it into mini bars for party finger food. No forks, no stress!
- Pair with piping hot coffee or thick chocolate for a legit Pinoy snack break
- Top with coconut flakes or more cheese for extra “wow” at family gatherings
- Give as a gift, wrapped in banana leaves—looks way fancier than it is
Actually, if you want more Filipinx desserts for your table, check out these easy kid-friendly Filipino recipes for kids that even picky eaters will love. Or get nostalgic with champorado Filipino chocolate rice porridge. Yup, you’re set for any snack mood.
Common Questions
How do I keep Filipino Cassava Cake moist?
Don’t overbake it. The middle should look a bit wobbly when you take it out. Coconut milk’s your friend—don’t skimp.
Can I use frozen cassava?
Yes! Thaw it and squeeze out extra water. Not quite as perfect as fresh, but no one will complain.
What’s the best topping?
Some swear by just cheese, others love sweet coconut. I like both. Up to you!
Why does mine turn out gummy?
Maybe it’s too much liquid, or baked just a tad too long. Follow the recipe closely the first time, then tweak as you like.
How do I store leftovers?
Just pop in an airtight container in the fridge. Warm a piece for a few seconds in the microwave if you like it soft. Cold works too, honestly.
Make Your Next Merienda Legendary
Filipino Cassava Cake proves you don’t need fancy skills to bake up a dessert-style hug. As long as you use plenty of coconut milk and go easy on the oven timing, you’ll get that beautifully tender Filipino Cassava Cake that seems impossible to stop eating. Treat your folks to a homemade batch, or wow your potluck crowd—either way, you’ll wish you’d made a double batch. If you’re looking for a twist, there’s this Filipino Cassava Cake with Macapuno that’s all the rage these days. For more ideas? See this lineup of delicious Filipino kakanin and treats to fill up your dessert spread. Come back and tell me if your cake got rave reviews—betting it will! 
Filipino Cassava Cake
Ingredients
Main ingredients
- 2 pounds grated cassava (fresh or frozen) Fresh cassava is preferred; frozen works in a pinch.
- 1 can coconut milk Full-fat is best; do not use low-fat.
- 1 can sweetened condensed milk
- 1 cup white sugar Brown sugar can be used but white sugar is classic.
- 2 count eggs Essential unless using a vegan substitute.
- 1/2 cup evaporated milk Optional, but adds creaminess.
- 1 pinch salt
- 1/2 cup grated cheese or macapuno For topping, optional but adds extra flavor.
Instructions
Preparation
- Squeeze as much liquid as possible from the grated cassava if using fresh.
- In a large bowl, combine the grated cassava with coconut milk, condensed milk, sugar, and evaporated milk.
- Beat the eggs lightly and add them to the mixture, then stir until well combined.
- Add a pinch of salt and mix until the batter is evenly incorporated.
- Set aside some grated cheese or macapuno for topping and mix in a spoonful or two into the batter if desired.
- Grease the baking dish with butter or cooking spray and pour the mixture in, smoothing the top.
Baking
- Preheat the oven to 350°F (175°C).
- Bake the mixture for about 45 minutes.
- Add the remaining cheese or macapuno on top and bake for an additional 15 to 20 minutes until the edges are golden and it jiggles slightly in the middle.
- Allow to cool before slicing into squares.
Serving
- Serve straight from the pan, slice into mini bars, or pair with coffee or chocolate.
- Top with coconut flakes or more cheese for added flair.
- Wrap in banana leaves for an elegant gift.
