Can I use frozen grated cassava instead of fresh?

Yes! Frozen grated cassava works perfectly for this recipe. Just make sure to thaw and drain excess liquid before mixing.

How do I know when the cassava cake is fully baked?

The cake should be firm to the touch and a toothpick inserted in the center should come out mostly clean. The topping will also turn golden when ready.

Can I make this cassava cake ahead of time?

Absolutely. Bake the cake a day before, store it in the fridge, and simply reheat slices in the oven before serving.

What other toppings can I try aside from cheese?

You can add macapuno strips, grated coconut, or even a layer of custard for extra flavor and texture.

How should I store leftover cassava cake?

Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze slices and reheat before serving.

Cassava Cake Recipe (Creamy Filipino Cassava Cake)

Name: Cassava Cake Recipe (Creamy Filipino Cassava Cake)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 600 gram cassava (grated; fresh or thawed frozen cassava); 240 gram coconut milk; 60 gram coconut water; 390 gram condensed milk; 2 pcs eggs (whole); 50 gram cheese (grated); 2 tablespoon butter (melted); 120 gram coconut milk; 50 gram cheddar cheese (grated); 120 gram condensed milk; 60 gram butter

Prep time

15 mins

Cook time

50 mins

Total time

65 mins

Servings

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Cassava cake should feel creamy and cohesive, not dry or crumbly. If you are looking for a cassava cake recipe with that soft Filipino bakery-style texture, the main thing is keeping enough moisture in the batter for the center to bake more like a custard bar than a standard cake.

This version keeps the middle soft by leaning on coconut milk, condensed milk, and enough moisture in the grated cassava to help the batter set gently as it bakes.

How to keep the texture creamy

If you are using frozen grated cassava, thaw it fully and drain only obvious excess liquid. The batter should stay moist because cassava cake bakes more like a dense custard bar than a sponge cake.

Covering the pan for the first part of the bake also helps the center set without the top drying out too early. Once the base looks mostly firm, the cheese topping can go on without sinking into the middle.

When the cake is ready

The center should feel set but still soft when gently pressed. You are looking for a baked cassava base that slices cleanly after cooling, not a dry cake.

The final broil should only color the topping lightly. A short finish gives the top a richer, slightly salty note without making the cheese greasy or tough.

Best way to serve it

Cassava cake works well warm, at room temperature, or chilled. Warm slices feel softer and more pudding-like, while chilled slices are neater and let the topping stand out more clearly.

For gatherings, it is a good make-ahead dessert. Bake it, cool it fully, chill overnight if needed, and cut into small squares just before serving.

More Cassava Cake Styles

If you want a larger tray-bake for parties and sharing, try Classic Cassava Cake.

If you prefer a softer slice that settles overnight and cuts neatly when chilled, try Overnight Soft Cassava Cake.

If you want more coconut texture in the batter, try Young Coconut Cheesy Cassava Cake.

If you want a home-style family tray with a softer cheese topping, try Home-Style Cassava Cake with Soft Cheese Topping.