Authentic Filipino Cassava Cake Recipe (Super Easy To Make)

This cassava cake recipe is downright addicting. The cake turns out incredibly moist - it practically melts in your mouth - and it has this refreshing creamy nutty flavor to it too. Gah, it's so, so good. Plus, not only is it delicious, but it's also super easy to make. In fact, just a little over a handful of ingredients and steps to follow are needed to make it.

Why You'll Love This Cassava Cake Recipe

It uses only a few ingredients. Less than 10 ingredients are needed to make this recipe and they're all commonly found at your local supermarket.

It's a crowd-pleaser. Whenever I bring this Cassava cake to family dinners, I never have to worry about leftovers. It's gone in a flash and everyone always raves about it.

Easy to make ahead. You can make this recipe the night before you need it, and it's just as good - if not better - the next day. I find this so helpful when I'm preparing a large meal. It's nice to know that dessert is already taken care of.

It's authentic. Just like my chicken tocino, this cake is super authentic and has all of the flavors you'd expect. 

Ingredients

For the cake:

• Cassava - also called yuca or tapioca, this root vegetable is subtle and sweet, with a pleasant nutty flavor.
• Egg - to help bind the ingredients together and ensure a moist cake base.
• Coconut milk - another subtly sweet ingredient that adds moisture to the cake.
• Evaporated milk - adds richness to the cake and thickens up the batter. It also aids in a creamy taste.
• Condensed milk - this thick syrup is milky and ultra sweet thanks to the added sugar and reduced water content.
• Butter - this staple ingredient adds structure to the cake ensuring it holds it's shape and doesn't become crumbly after baking.

For the topping:

• Coconut milk - this is the liquid used in making the coconut topping.
• Condensed milk - adds sweetness to the topping and helps to thicken it up a bit.
• Egg yolk - for richness, and also to help emulsify the ingredients.
• Corn starch - used as a thickening agent for the coconut topping.
• Shredded coconut - to garnish the dish with. Sweetened or unsweetened shredded coconut will work fine here. Whichever you prefer. 

How to make Cassava cake

Step 1: Grate the Cassava. Preheat your oven to 350°F. Peel and finely grate the cassava root using the grater side of a box grater.

Step 2: Strain the Cassava. In batches, place the grated cassava into a sieve and squeeze out as much of its liquid as you can.

Step 3: Add the Cassava to a bowl. Transfer the strained cassava to a medium-sized bowl. You should end up with approximately 2 cups of cassava.

Step 4: Combine the ingredients. Add the egg, coconut milk, evaporated milk, condensed milk, and butter to the bowl with the cassava. Mix everything until combined.

Step 5: Transfer and bake. Grease a loaf pan with butter - or line it with parchment paper - and cover the sides of the pan well with it. Pour the batter into the pan and bake it in the oven for 45-50 minutes.

Step 6: Make the topping. Add the coconut milk, condensed milk, egg yolk, and cornstarch to a bowl and whisk everything together until combined.

Step 7: Top the cake. Once the cassava cake has fully baked and firmed up, take it out of the oven and pour the topping over the cake. Then, after you've added the topping, return the baking dish/pan to the oven for around 15 minutes - or until the top is bubbly and golden.

Step 8: Cool and serve. Set the cake aside and let it cool completely. Once it's cooled you can cut it into 6 squares. Then, after you've got it cut up, you can get it on a plate and garnish each slice with some shredded coconut.

My Tips For Making The Best Cassava Cake

• Make sure not to overbake the cake! An over-baked cassava cake will become rubbery and tough. As long as you keep an eye on it and cook it according to the directions I laid out for you, you should end up with a perfectly baked cake.
• Be mindful that the topping doesn't burn. It's very easy to overcook the topping, so be sure to watch it closely.
• Make sure to strain the cassava completely before adding the other ingredients to it. You don't want any extra moisture to end up in your cake.
• Room-temperature eggs will incorporate much easier with the other ingredients. Just allow them time to warm up on the counter before beginning this recipe and they'll be good to go.

How to store leftover cassava cake

In the fridge: The best way to store this cake is in the fridge wrapped in plastic wrap or in an airtight container. Stored like this the cassava cake should last for around 3 days.

In the freezer: If you don't plan on eating your cassava cake in 3-4 days you can store it in the freezer for up to a month. Simply wrap the cake tightly in plastic wrap before placing it in the freezer.

Cassava Cake Recipe FAQS

How do I get clean, perfect squares of cake?

The best way to achieve perfect squares of cake is to let the cake cool completely and then use a super-sharp knife to cut it. Consider using a ruler to help guide each one of your cuts.

By the way, if you want to make really clean cuts, make sure to clean your knife off after each one. 

What exactly is Cassava?

Cassava is a starchy, mildly sweet root vegetable that is native to South America and very popular in the Philippines. In America, Cassava is often called yuca, or tapioca. It's also what makes up the tapioca pearls in Bubble Tea.

More Cake Recipes

• Almond cake
• Old fashioned pound cake
• Coffee cake
• Honey cake