What is cassava cake?
Cassava cake is a moist, chewy Filipino dessert made from grated cassava, a starchy root vegetable known locally as kamoteng kahoy, combined with coconut milk and condensed milk and baked until golden. What makes it irresistible is the creamy custard topping, a layer of coconut and milk that bakes into a rich, slightly caramelized crust. It is one of the most popular kakanin in the Philippines, found everywhere from roadside stalls to holiday tables. Chewy, sweet, and comforting, it is a dessert that brings people together, and you will find more like it in our Kusina collection.
This cassava cake recipe layers a simple cassava base with a luscious custard topping for that bakery-style finish. Using frozen grated cassava makes it accessible year-round, and the whole thing comes together in one bowl before baking. It is a reliable crowd-pleaser for merienda and special occasions alike.
What ingredients do you need for cassava cake?
You will need ingredients for the cake base and a few more for the custard topping. Well-drained grated cassava is the key to success.
- 1 kg grated cassava, drained of excess liquid (fresh or thawed frozen)
- 1 can (400 ml) coconut milk
- 1 cup condensed milk
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 cup coconut cream (for the custard topping)
- 1/2 cup condensed milk (for the custard topping)
- 2 egg yolks (for the custard topping)
- 2 tablespoons all-purpose flour (for the custard topping)
- Grated cheese, for garnish (optional)
How do you make cassava cake?
Bake the base first, then add the topping partway through. This keeps the two layers distinct and gives you that golden custard crust.
- Preheat the oven to 175C (350F) and grease a 9×13-inch baking pan.
- In a large bowl, mix the grated cassava, coconut milk, 1 cup condensed milk, evaporated milk, eggs, sugar, and melted butter until well combined.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes until the top is set and lightly golden.
- While it bakes, make the topping by whisking together the coconut cream, 1/2 cup condensed milk, egg yolks, and flour until smooth.
- Remove the partly baked cake, spread the custard topping evenly over the surface, and sprinkle with grated cheese if using.
- Return to the oven and bake for another 15 to 20 minutes until the topping is set and golden, broiling for 2 to 3 minutes at the end for a browned top if you like, watching closely.
- Let the cake cool completely so it firms up before slicing into squares, and serve at room temperature or chilled.
What is cassava and is it safe to eat?
Cassava, known in the Philippines as kamoteng kahoy, is a starchy tuber that grows widely across tropical regions and serves as a staple food for millions of people. It has a mild, slightly sweet flavor and a dense texture that bakes into the wonderfully chewy body of cassava cake. One important thing to know is that cassava must always be cooked thoroughly before eating; it should never be consumed raw, as proper cooking is what makes it safe to enjoy. Fortunately, this recipe bakes the cassava fully, so the finished cake is perfectly safe and delicious. Most home cooks today use pre-grated frozen cassava, which is convenient and reliable, though fresh cassava can be peeled and grated by hand. Beyond cake, cassava appears in many Filipino treats and even savory dishes, a testament to how versatile and well-loved this humble root is.
What are common variations of cassava cake?
Cassava cake welcomes plenty of tasty additions. One of the most popular is macapuno, the sweet, stringy coconut sport that adds chewy texture and extra coconut flavor throughout the cake. Some bakers fold in young coconut strips (buko) or a handful of grated cheese right into the batter for a richer, savory-sweet result. The topping can vary too, from a simple custard to a thicker, more caramelized coconut layer. Adjusting the ratio of condensed to evaporated milk changes how sweet and how firm the cake turns out. While baking is the most common method and gives that golden crust, there is also a stovetop or steamed version for those without an oven, producing a softer, more pudding-like cassava cake. A final sprinkle of cheese on top before the last few minutes of baking is a classic Filipino flourish many people love.
What mistakes should you avoid when making cassava cake?
The single most important step is draining the grated cassava well. Excess liquid is the top reason cassava cake turns out soggy or refuses to set, so squeeze out the extra water, especially if you are using thawed frozen cassava. Adding the custard topping too early is another mistake; let the base bake until it is mostly set first, or the two layers will blend together instead of staying distinct. Underbaking leaves the center wet, so make sure a toothpick comes out clean before taking it from the oven. If you want that classic browned top, finish briefly under the broiler, but watch it closely because the sugary custard can scorch in moments. Finally, resist slicing while the cake is hot; it needs to cool completely to firm up into neat, clean squares.
How do you prepare cassava for the cake?
Preparing the cassava correctly is the foundation of a great cassava cake. The most convenient option is pre-grated frozen cassava, widely sold at Filipino and Asian markets; simply thaw it completely, then drain and squeeze out the excess liquid before using. If you are starting with fresh cassava, first peel away the tough brown bark and the pinkish layer just beneath it, leaving only the firm white flesh. Rinse it well, then grate it finely by hand or in a food processor. Fresh grated cassava often releases quite a bit of liquid, so place it in a cheesecloth or fine sieve and press out the extra moisture. This draining step cannot be skipped, because too much liquid is the number one cause of a soggy cake that will not set. Once your cassava is grated and well-drained, it is ready to be mixed with the coconut milk, condensed milk, and eggs that form the rich batter.
Can you make cassava cake without an oven?
Yes, you can absolutely make cassava cake without an oven, which is how many Filipino home cooks prepare it. The traditional stovetop method uses a steamer: pour the batter into a greased llanera or heatproof dish, cover it to prevent condensation from dripping in, and steam over simmering water for about 45 minutes to an hour until set. The steamed version has a softer, more pudding-like texture than the baked one. To achieve the signature golden, caramelized topping without a broiler, some cooks place a heated piece of metal or a kabilyo over the custard, or briefly set the dish under a stovetop torch. You can also finish the top in a toaster oven if you have one. While the baked version gives the firmest texture and most browning, the steamed method is a wonderful, accessible alternative that produces an equally delicious, creamy cassava cake.
Why is cassava cake a favorite at Filipino celebrations?
Cassava cake has earned its place as a beloved fixture at Filipino celebrations for several good reasons. It is wonderfully rich and satisfying, with a chewy body and creamy custard top that feel special enough for a party yet comforting enough to remind everyone of home. It also travels and keeps well, holding its shape and flavor for days, which makes it practical to prepare ahead and bring to gatherings, potlucks, and holiday feasts. A single pan yields many generous squares, so it easily feeds a crowd without much fuss. Its ingredients, cassava, coconut milk, and canned milks, are affordable and available year-round, especially with frozen grated cassava on hand. Beyond the practical, cassava cake carries a sense of nostalgia and togetherness, often made from recipes handed down through families. Served at Christmas, fiestas, birthdays, and everyday merienda alike, it is a sweet, dependable crowd-pleaser that brings people around the table.
What are the best tips for making cassava cake?
The number one tip is to drain the grated cassava well before mixing, because excess liquid will make the cake soggy and prevent it from setting properly. If you are using frozen grated cassava, thaw it completely and squeeze out the extra water. Bake the base until it is mostly set before adding the custard topping, so the two layers stay distinct rather than blending together. For that signature golden-brown top, finish with a short blast under the broiler, but watch it closely so it does not burn. If you love creamy, custardy sweets, our roundup of easy Filipino desserts has more ideas to try. Always let the cake cool fully before slicing so it holds its shape.
What do you serve with cassava cake?
Cassava cake is most often enjoyed as a merienda or dessert, served in squares with a cup of coffee or hot tea in the afternoon. At parties and holidays, it takes its place on the dessert table beside other kakanin and sweets. Because it is rich and chewy, it pairs nicely with a smooth, jiggly dessert for contrast, and our leche flan recipe makes an elegant companion on the same spread. A sprinkle of cheese on top, a popular Filipino touch, adds a lovely salty-sweet balance.
How do you store cassava cake?
Cassava cake keeps well because of its dense, moist texture. Store it covered at room temperature for up to a day, or in an airtight container in the refrigerator for up to five days, where many people actually prefer it chilled. The custard topping stays creamy and the cake firms up nicely in the fridge. To serve, let it come to room temperature or warm individual slices briefly in the microwave if you like it soft. Cassava cake can also be frozen for up to a month; wrap slices well and thaw them in the refrigerator before serving.
Frequently asked questions
Can I use frozen grated cassava?
Yes, frozen grated cassava works perfectly and makes the recipe available all year. Thaw it completely and drain or squeeze out the excess liquid before mixing so the cake sets properly.
Why is my cassava cake soggy or not setting?
The most common cause is too much liquid from the grated cassava. Drain it well before mixing, and make sure to bake the base until mostly set before adding the custard topping.
Do I need to peel and grate the cassava myself?
You can, but it is much easier to buy pre-grated frozen cassava. If using fresh, peel off the thick brown skin and the pinkish layer underneath, then grate the white flesh.
Why do Filipinos put cheese on cassava cake?
Grated cheese adds a salty-sweet contrast that balances the richness of the coconut and condensed milk. It is a popular Filipino flavor pairing found on many kakanin and desserts.
Can I make cassava cake without eggs?
The eggs help bind the cake and set the custard topping. You can reduce them, but leaving them out entirely will change the texture and the topping may not set as firmly.