Classic Filipino Cassava Cake

Classic Filipino Cassava Cake

Cassava cake is a staple Filipino kakanin, often served during holidays, fiestas, and merienda. This version focuses on a soft, creamy base and a rich coconut-cheese topping. The result is tender and moist, even after chilling.

If you have only tried drier cassava cakes before, this one is a welcome change. Sweetened condensed milk, coconut cream, and grated cassava work together to make a custardy, sliceable dessert with a gentle chew.

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Why This Recipe Works

• A coconut cream-heavy batter keeps the base soft and rich.
• Cheese in the base adds a savory edge that balances the sweetness.
• The topping is added after the base sets, so it bakes glossy and golden.
• The cake holds up well for parties and make-ahead serving.

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Step-by-Step Highlights

1. Whisk eggs, evaporated milk, condensed milk, and melted butter until smooth.
2. Stir in coconut cream, then fold in grated cassava until just combined.
3. Mix in shredded quick-melt cheese, pour into greased pans, and bake until set.
4. Pour on the coconut topping and scatter more cheese.
5. Bake again until the top is lightly golden.

Tip: Cool fully, then chill for 1 hour before slicing for neat, clean pieces.

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Cheese and Coconut Notes

Quick-melt cheese gives the classic gooey finish, but mild cheddar or processed cheese is a solid substitute. Use coconut cream if possible; coconut milk can work, but the texture will be slightly lighter.

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Serving Suggestions

Serve warm or at room temperature with coffee or salabat. It also tastes great cold the next day and stays soft for several days in the fridge.

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What People Say

“Sobrang sarap ng recipe—kahit nilagay ko na sa ref, malambot pa rin!” — Everything Happiness

“I tried this and loved it! The sweetness was just perfect.” — A Girl, A Passport, and A Camera

“Coffee para sakin ang masarap na partner nyan!” — Reyna Fe Maestrado

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FAQs

Can I use frozen grated cassava?
Yes. Thaw completely and squeeze out excess liquid before mixing.

Can I substitute coconut cream with coconut milk?
Yes, but the cake will be less rich. Reduce other liquids slightly.

What cheese can I use if I do not have quick-melt?
Mild cheddar or processed cheese both work well. Grate finely.

How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat at 150°C (300°F) for 8 to 10 minutes or microwave briefly.

Can I prepare this in advance?
Yes. Bake the base a day ahead and add the topping before the final bake.

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Final Note

This cassava cake is simple, nostalgic, and crowd-friendly. If you are serving a Filipino spread or want an easy tray-bake dessert, this is a reliable go-to.