Cassava Cake Recipe from the Philippines - Ingredients and Instructions

Cassava Cake

Cassava Cake Recipe from the Philippines - Ingredients and Instructions
Region / culture: Philippines | Preparation time: 20 minutes | Cooking time: 50-60 minutes | Servings: 48 squares


Cassava Cake
Cassava Cake

Cassava cake is a popular Filipino dessert made from grated cassava, a starchy root vegetable also known as yuca. This sweet and creamy cake is a favorite at parties and gatherings, and is sure to be a hit with your family and friends.


Cassava cake has been a staple in Filipino cuisine for generations. The recipe has been passed down from family to family, with each cook adding their own unique twist to the dish. Originally made with simple ingredients like cassava, coconut milk, and sugar, cassava cake has evolved over the years to include new flavors and textures.




How to prepare

  1. Preheat the oven to 325°F (163°C).
  2. In a large mixing bowl, combine the ingredients for the cake.
  3. Mix the ingredients well.
  4. Pour the mixture equally into two large greased rectangular pans.
  5. Bake until the top is no longer liquid, which should take approximately 30 minutes.
  6. In a separate bowl, mix the ingredients for the topping until well combined.
  7. Spread the topping evenly on the two cakes.
  8. Bake for an additional 20 to 30 minutes.
  9. Allow the cakes to cool completely.
  10. Slice each cake into 24 equal squares.


  • Add a layer of macapuno (sweetened coconut sport) on top of the cake for added sweetness.
  • Sprinkle crushed peanuts or cashews on top for a crunchy texture.
  • Mix in some grated cheese to the cake batter for a savory twist.

Cooking Tips & Tricks

Make sure to thoroughly drain the grated cassava to remove excess moisture before mixing it with the other ingredients.

- For a richer flavor, you can add a teaspoon of vanilla extract to the cake batter.

- To prevent the cake from sticking to the pan, be sure to grease it well before pouring in the batter.

- To achieve a golden brown crust on top, broil the cake for a few minutes after baking.

Serving Suggestions

Cassava cake is best enjoyed with a hot cup of coffee or tea. You can also serve it with a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Be sure to mix the cake batter well to ensure that all the ingredients are evenly distributed.

- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready to be removed from the oven.

Ingredient Substitutions

If you can't find fresh cassava, you can use frozen grated cassava instead.

- You can substitute regular milk for the evaporated milk if needed.

- If you prefer a less sweet cake, you can reduce the amount of sugar in the recipe.

Make Ahead Tips

Cassava cake can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve cassava cake on a decorative platter garnished with fresh mint leaves or edible flowers. You can also dust the top with powdered sugar for a touch of elegance.

Pairing Recommendations

Cassava cake pairs well with a variety of beverages, including hot tea, coffee, or even a glass of sweet dessert wine.

Storage and Reheating Instructions

Store leftover cassava cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (177°C) for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of cassava cake contains approximately 300 calories. This sweet treat is a delicious indulgence that can be enjoyed in moderation.


Each serving of cassava cake contains approximately 45 grams of carbohydrates. Cassava is a good source of complex carbohydrates, which provide a steady source of energy for the body.


Each serving of cassava cake contains approximately 12 grams of fat. The coconut milk and cream used in the recipe contribute to the total fat content of the dish.


Each serving of cassava cake contains approximately 5 grams of protein. While not a significant source of protein, the eggs used in the recipe provide some essential amino acids.

Vitamins and minerals

Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. These vitamins play a crucial role in maintaining overall health and well-being.


Cassava cake contains eggs and coconut, which are common allergens. If you have allergies to these ingredients, be sure to avoid this dish.


Cassava cake is a delicious dessert that is rich in carbohydrates and fats. While it may not be the healthiest option, it is a tasty treat that can be enjoyed in moderation.


Cassava cake is a delicious Filipino dessert that is sure to impress your family and friends. With its creamy texture and sweet flavor, this cake is a perfect treat for any occasion. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a hot summer day, and I was visiting my friend Maria in her small village in the Philippines. As we sat in her kitchen, sipping on fresh coconut water and catching up on old times, Maria suddenly disappeared into her pantry and emerged with a bag of cassava flour.

"I'm going to make cassava cake," she announced with a mischievous twinkle in her eye. I had never heard of cassava cake before, but I was intrigued. Maria explained that cassava, also known as yuca, is a starchy root vegetable commonly used in Filipino cuisine. She told me that cassava cake is a popular dessert in the Philippines, made with grated cassava, coconut milk, and sweetened condensed milk.

As Maria began to mix the ingredients together, the sweet aroma of coconut and vanilla filled the kitchen. I watched in awe as she poured the batter into a baking dish and popped it into the oven. The anticipation was almost unbearable as we waited for the cake to bake.

Finally, the timer dinged, and Maria pulled the cassava cake out of the oven. It was golden brown on top, with a slightly chewy texture and a rich, coconutty flavor. I took my first bite and was instantly transported to dessert heaven. The cake was sweet, moist, and utterly delicious.

I knew right then and there that I had to learn how to make cassava cake for myself. Maria graciously shared her recipe with me, and I made a mental note to recreate the magic in my own kitchen.

When I returned home, I gathered all the ingredients I needed: grated cassava, coconut milk, sweetened condensed milk, eggs, sugar, and vanilla extract. I followed Maria's instructions to a tee, mixing everything together until the batter was smooth and creamy. As the cake baked in the oven, the familiar scent of coconut and vanilla filled my kitchen, bringing back memories of my time in Maria's village.

When the timer dinged, I pulled the cassava cake out of the oven and marveled at its golden brown perfection. I couldn't wait to share this delicious dessert with my family and friends. As they took their first bite, their eyes lit up with delight. They couldn't believe that I had made such a decadent treat from scratch.

From that day on, cassava cake became a staple in my recipe repertoire. I experimented with different variations, adding toppings like toasted coconut or a sprinkle of cinnamon. Each time I made it, the cake brought me back to that summer day in Maria's kitchen, filled with warmth and laughter.

Over the years, I shared my cassava cake recipe with anyone who would listen. I taught my grandchildren how to make it, passing down the tradition from generation to generation. I told them about Maria and the serendipitous encounter that led me to discover this delectable dessert.

Now, whenever I make cassava cake, I think of Maria and the bond we share through our love of cooking. The recipe may have originated in her kitchen, but it has found a permanent place in my heart. And as I savor each bite of this sweet, coconut-infused treat, I am reminded of the joy that comes from sharing a delicious meal with loved ones.


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