Classic Filipino Cassava Cake (Panlasang Pinoy Style)
Panlasang Pinoy (adapted by JojoM)
Moist, creamy Filipino cassava cake made with grated cassava, coconut cream, and condensed milk—finished with a rich cheesy-coconut topping. Easy tray-bake for holidays, potlucks, and merienda.
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.
🥣 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!
🧑🍳 Step-by-Step Highlights
- Whisk the wet ingredients — eggs, milk, condensed milk, and butter — until smooth and creamy.
- Add coconut cream and grated cassava, mixing just until combined.
- Fold in cheese, pour into greased pans, and bake until set.
- Top it off with a rich coconut-cream mixture and more cheese before returning it to the oven.
- 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.
🧀 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!
🍴 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.
💬 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
🧠 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.
🌺 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! 🇵🇭
Classic Filipino Cassava Cake (Panlasang Pinoy Style)
Panlasang Pinoy (adapted by JojoM)Moist, creamy Filipino cassava cake made with grated cassava, coconut cream, and condensed milk—finished with a rich cheesy-coconut topping. Easy tray-bake for holidays, potlucks, and merienda.
Chef's Tips
Freeze quick-melt cheese for 10–15 minutes before grating so it shreds cleanly.
Grease pans well (oil spray or melted butter) to prevent sticking and promote even browning.
Bake the base until set before adding the topping; return to the oven just until the topping is golden and cooked through.
For a cleaner slice, cool to room temperature then chill 1–2 hours before cutting.
Tools Used
Oven
Ladle
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Ingredients
Base
Topping
Instructions
Prepare the Base
- 1
Preheat oven to 175°C (350°F). Grease two baking pans with oil spray or melted butter.
- 2
In a large bowl, whisk eggs, evaporated milk, condensed milk, and melted butter until well blended.
- 3
Stir in coconut cream, then fold in grated cassava until evenly combined.
- 4
Mix in shredded quick-melt cheese lightly—avoid overmixing.
- 5
Pour the batter into prepared pans, smooth the tops, and bake for 60 minutes until the center is set.
Make the Topping
- 1
In a bowl, combine coconut cream, condensed milk, and melted butter until smooth.
- 2
Remove the baked cassava base from the oven. Pour the topping mixture evenly on top.
- 3
Sprinkle shredded cheese evenly over the surface.
- 4
Return to oven and bake another 15–20 minutes until topping is golden and set.
- 5
Cool slightly, slice, and serve warm or at room temperature.
Comments & Reviews
Everything Happiness
11/5/2025
Sobrang sarap ng recipe—kahit nilagay ko na sa ref, malambot pa rin!
A Girl, A Passport, and A Camera
11/6/2025
I tried this and loved it! The sweetness was just perfect.
Reynafe Maestrado
11/7/2025
Coffee para sakin ang masarap na partner nyan!
Nutrition Facts
Serving Size: 1 slice (approx. 100g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
