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Authentic Filipino Cassava Cake with Creamy Coconut Custard

A close-up slice of moist cassava cake with a beautifully caramelized, golden-brown top, served on a white plate.
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Make this classic Filipino Cassava Cake, a chewy and moist tropical root crop dessert, topped with a rich, creamy coconut custard layer. This recipe is simple to follow for a delicious homemade treat.

Ingredients

Scale
  • 3 cups grated cassava (fresh or frozen, thawed)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded mature coconut (optional, for texture)
  • 1/2 cup macapuno strings (optional)
  • 1/2 cup grated cheese (for topping, optional)
  • 1/4 cup heavy cream (for custard topping)
  • 2 egg yolks (for custard topping)
  • 1/4 cup coconut milk (for custard topping)
  • 2 tablespoons sugar (for custard topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
  2. In a large bowl, combine the grated cassava, 1 can of coconut milk, condensed milk, 1/2 cup sugar, melted butter, 2 eggs, vanilla extract, and optional shredded coconut and macapuno. Mix until just combined. Do not overmix.
  3. Pour the cassava mixture into the prepared baking pan and spread evenly.
  4. Bake the base layer for 40 to 50 minutes, or until the edges are set and slightly golden.
  5. While the base bakes, prepare the creamy coconut custard topping. In a small saucepan, whisk together the heavy cream, 2 egg yolks, 1/4 cup coconut milk, and 2 tablespoons sugar.
  6. Heat the custard mixture over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil. Remove from heat.
  7. Carefully pour the custard mixture evenly over the partially baked cassava base. If using cheese, sprinkle the grated cheese over the custard layer now.
  8. Return the cake to the oven and bake for another 15 to 20 minutes, or until the custard topping is set and golden brown.
  9. Remove the cassava cake from the oven and let it cool completely on a wire rack before slicing. This helps achieve the proper chewy texture.

Notes

  • For a gluten free cassava cake, this recipe naturally fits the requirement as it uses root crop instead of flour.
  • If you prefer a richer topping, you can substitute the heavy cream with an extra 1/4 cup of coconut cream.
  • To achieve a perfect golden brown top, you can switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://delishcraze.com/cassava-cake-recipe-filipino-dessert/