Classic Filipino Cassava Cake (Panlasang Pinoy Style)

Classic Filipino Cassava Cake (Panlasang Pinoy Style) 🎂🇵🇭

If you grew up in the Philippines, cassava cake probably brings back warm memories of holidays, fiestas, or merienda afternoons shared with family. 🥥✨ This version—adapted from Panlasang Pinoy—is the ultimate comfort kakanin, with its soft, creamy base and indulgent cheesy-coconut topping.

Unlike dry versions that stiffen after chilling, this recipe stays moist, tender, and luscious overnight. Each bite delivers that perfect blend of sweet condensed milk, rich coconut cream, and melt-in-your-mouth cheese.

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🥣 Why You’ll Love This Cassava Cake

• Soft, creamy texture that stays tender even after refrigeration.
• Balanced sweetness from condensed milk and coconut cream.
• Golden cheesy topping for that bakery-style look and taste.
• Perfect for celebrations—Christmas, birthdays, or potluck desserts!

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🧑‍🍳 Step-by-Step Highlights

1. Whisk the wet ingredients — eggs, milk, condensed milk, and butter — until smooth and creamy.
2. Add coconut cream and grated cassava, mixing just until combined.
3. Fold in cheese, pour into greased pans, and bake until set.
4. Top it off with a rich coconut-cream mixture and more cheese before returning it to the oven.
5. Bake until golden and fragrant—your kitchen will smell amazing!

💡 Pro tip: For cleaner slices, let the cassava cake cool completely and refrigerate for an hour before cutting.

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🧀 A Note on Cheese & Coconut

Using quick-melt cheese gives that signature gooey, salty contrast to the sweet base. If unavailable, mild cheddar or processed cheese works too. Coconut cream (not milk) makes the crumb soft and rich—so don’t skip it unless you absolutely must!

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🍴 Serving Ideas

Serve warm with freshly brewed coffee ☕ or salabat (ginger tea). It’s also delicious cold the next day—firm but still incredibly tender. Perfect as a make-ahead dessert for parties and family gatherings.

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💬 Popular Feedback

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

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

“Coffee para sakin ang masarap na partner nyan.” — Reynafe Maestrado

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🧠 FAQs

Can I use frozen grated cassava?
Yes! Just thaw completely and squeeze out the liquid before mixing to maintain a good texture.

Coconut cream vs. coconut milk—can I substitute?
Coconut cream gives a richer, silkier result. If you use coconut milk, reduce the other liquids slightly.

What cheese works if I don’t have quick-melt?
Mild cheddar or processed cheese are great alternatives—just grate them finely.

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

Can I make this ahead?
Yes! Bake the base the day before and add the topping before serving for a freshly baked look and taste.

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🌺 Final Thoughts

This Panlasang Pinoy-style cassava cake captures the soul of Filipino home baking—simple ingredients transformed into something indulgent and nostalgic. Whether you’re bringing it to a potluck or gifting it to family, it’s guaranteed to bring smiles. 😋💕

So preheat that oven, grab your mixing bowl, and let the aroma of coconut and cheese fill your kitchen. Tara, kain na! 🇵🇭