Cassava Cake Recipe

December 24, 2008
(Last Updated On: November 23, 2011)

How to cook Cassava Cake

Cassava Cake is a classic Filipino dessert enjoyed all year round. Cassava Cake is made of freshly grated cassava, eggs, coconut milk and sugar and baked in round “leche flan” tin molds or the regular rectangular cake pan.





Preparation Time: 20 minutes
Cooking Time: 60 minutes
Servings: 24 squares

cassava cake

Cassava Cake Ingredients:

Cassava Cake Mix:

  • 2 Lbs Grated Cassava
  • 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
  • 1 12 oz. Can Evaporated Milk
  • 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
  • 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
  • 2/3 Cup Sugar
  • 3 Eggs plus 3 Egg Whites
  • 1 Cup Grated Coconut

Topping:

  • 3 Egg Yokes
  • 1/3 Cup Reserved Sweetened Condensed Milk
  • 1/3 Cup Reserved Coconut Milk
  • 1/3 Cup Reserved Coconut Cream

Cassava Cake Cooking Instructions:

  • Preheat oven to 350° f.

  • In large mixing bowl combine cake ingredients.

  • Mix well. Pour equally into two large greased rectangular pans.

  • Bake until top is no longer liquid (approximately 40 minutes to 1 hour).

  • Mix topping ingredients well and spread evenly on the two cakes.

  • Bake an additional 20 to 30 minutes. Cool cakes completely.

  • Slice each cake into 24 equal squares.

cassava cake recipe




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  • Elisa P. Jacob

    May 3, 2009 at 10:26 pm

    Thank u very much for this wonderful recipe, i would really love to try this because, cassava is my favorite. Hope u won’t mind my asking the exact size of pan to be used.

    Again thank u very much, and God bless people like you who is so kind enough and generous at that in sharing their knowledge.

    Elisa