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If you love things like butter mochi, I think you’re also gonna love this. The texture is like mochi and sweet potato had a baby. Soft and silky, with a bounce and chew to it.
This is cassava cake, and it’s SO GOOD and super simple to make – you’re really just mixing ingredients together, dumping it in a pan, and baking.
I’ve trialed and errored my way through this recipe and adjusted it so you don’t end up with leftover or unused ingredients. Older versions of this recipe and others I’ve tried left me with more than half a can of condensed milk and coconut milk.
But don’t worry! This recipe is simple and easy to make! It isn’t too much more complicated than mix and bake.
Where Can You Get Grated Cassava?
Your best bet is to find frozen grated cassava at your nearest Filipino supermarket. If you don’t have you can get whole cassava at other supermarkets (Asian, Hispanic, etc.) and grate it yourself. The frozen one is nice because all the work is done for you. It defrosts quickly when submerged in warm water.
Coconut Milk vs Coconut Cream vs Coconut Beverage
This recipe uses coconut milk.
It can be a challenge to navigate the different coconut based ingredients. Both coconut milk and coconut cream are (ideally) simply just coconut and water. Coconut milk is thinner with higher water content than the thick coconut cream. Coconut cream has a higher fat content and is usually used when you need a thicker consistency.
Both coconut milk and coconut cream are commonly found in a can or carton. If you were really pressed, you could make coconut milk by simply adding water to coconut cream.
Coconut beverage is sometimes labeled as coconut milk but in the context of plant-based milk alternatives like soy milk, almond milk, oat milk, etc. I’m sure there are recipes out there that call for this but I’ve never made anything that calls for it so when I see “coconut milk” I assume it is the canned product.
How to Make Filipino Cassava Cake Step by Step
For full list of ingredients and detailed steps, check out the bottom of this page.
Like many recipes on this website, cassava cake is very simple to make! You mix together condensed milk and coconut milk and reserve some for the custard topping. Then add the rest of the cassava cake ingredients. Bake this then top with custard and bake some more and you’re done!
Here’s some photos you can follow along with.
Mix together condensed milk and coconut milk. Reserve 3/4 cup of the mixture and set aside for the custard topping
Add egg, vanilla extract, and cassava to the mixture and whisk until well combined.
Pour the mixture into a baking dish and bake in the oven.
Make the custard by using the reserved milk mixture and one egg. Once mixed, pour over the cassava cake after it has been baked for at least 45 minutes (see recipe card). Bake for 15 more minutes with the custard topping.
Once it is done baking, let it cool and slice up to serve!
FAQs
The essential ingredients for Filipino Cassava Cake include grated cassava, coconut milk, condensed milk, eggs, sugar, and vanilla extract.
Yes, Filipino Cassava Cake is naturally gluten-free as it uses cassava, which is a gluten-free root vegetable. Just ensure that other ingredients used are also gluten-free.
The baking time for Filipino Cassava Cake is typically around 1 hour, depending on the size of the baking dish and the oven temperature.
Yes, Filipino Cassava Cake can be made ahead of time and stored in the refrigerator. It can be enjoyed chilled or reheated before serving.
Yes, there are variations of Filipino Cassava Cake that incorporate cheese as a topping or filling, adding a savory element to the sweet dessert. Toasted coconut can also be sprinkled on top for added texture and flavor.
I find already grated cassava to be too convenient that I won’t ever grate my own cassava. However, if you are determined, the best way to grate cassava for Filipino Cassava Cake is to use a box grater or a food processor with a grating attachment. Alternatively, pre-grated frozen cassava can be used.
Filipino Cassava Cake is typically served as a dessert or snack. It can be enjoyed on its own or with a cup of tea or coffee. It is often sliced into squares or rectangles before serving.
To achieve a moist and tender Filipino Cassava Cake, ensure the cassava is properly grated and not over-squeezed, as it contains natural moisture. Also, avoid over-baking to prevent dryness.
Recipe
Last updated October 2025
Ingredients
Method
- In a large bowl, mix together condensed milk and coconut milk.
- In a medium-sized bowl, set aside 3/4 cup of the mixture for the custard topping.
- Whisk 1 egg into the 3/4 cup mixture of condensed milk and coconut milk. Set aside
- Preheat the oven to 350℉. Grease a large 10×10 baking dish with oil.
- Continuing in the large bowl, add the grated cassava, milk, eggs, and vanilla extract. Mix until fully incorporated.
- Pour the cassava mixture into the dish, and bake in the preheated oven for 45-55 minutes until the center is almost set. It should have a little jiggle in the center.
- Remove the baking dish from the oven, and carefully pour the custard topping on top. Use a spoon or rubber spatula to evenly smooth the custard topping on top.
- Return the baking dish in the oven and bake for another 10-15 minutes until the custard is set.
- Allow to cool for 15 minutes before slicing into squares. Enjoy!
Other Recipes You’ll Love
- Cassava cake is considered a kakanin. Other kakanin desserts include the fluffy, cheese topped puto and the super easy palitaw.
- Since cassava cake is a sweet dessert, you might be interested in my popular ube crinkle cookie recipe.