Cassava cake is a classic in Filipino cuisine. Slightly chewy, moist cakes made from a blend of grated cassava, coconut milk, and condensed milk with a layer of creamy custard over the top; they serve perfectly as a snack or dessert. It’s common to have cassava cakes during celebrations or festivities, but you can easily make this to satisfy your sweet cravings with our cassava cake recipe.

Meal: Snack, Dessert
Cuisine: Filipino

Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes
Total time: 1 hour 30 minutes
Yield: 10 servings

Ingredients

Cake:

• 450g of cassava, grated
• 300ml of condensed milk
• 190ml of evaporated milk
• 300ml of coconut milk
• 5 tbsp of sugar
• 2 egg yolks

Custard:

• 100ml of condensed milk
• 100ml of evaporated milk
• 100ml of coconut milk
• 2 egg yolks
• 1 tbsp of flour
• 2 tbsp of milk

Equipment

• An oven
• 2 bowls
• 1 baking dish, greased

Directions

• Preheat the oven to 180°C.
• Combine grated cassava, condensed, evaporated, and coconut milk, sugar, and egg yolks in a bowl. Mix until well incorporated.
• Pour the batter into the greased baking dish and bake in the oven for 1 hour.
• In the meantime, combine condensed, evaporated, and coconut milk, egg yolks, flour, and milk in another bowl. Mix until well incorporated.
• Once the timer is up, remove the cake from the oven.
• Pour the custard over the top of the pre-baked cake.
• Bake in the oven for another 25 minutes until the custard is golden-brown.
• Remove from the oven to cool, cut to your preferred size, and serve immediately.

Coconutty Flavour

Elevate this cassava cake recipe by adding 85 grams of desiccated coconut into the cake's batter. This will give your cassava cake an extra layer of fragrant coconutty flavours and added texture.

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