Grandma’s Cassava Cake—Ultra-Soft with Cheesy Top

Grandma’s Cassava Cake—Ultra-Soft with Cheesy Top 🧀🇵🇭

If there’s one dessert that defines Filipino comfort and nostalgia, it’s cassava cake. This recipe—passed down from Grandma’s handwritten notes—has that signature soft, coconutty base with a cheesy, creamy top that stays tender even after a few days. Perfect for merienda, parties, and every occasion where a little sweetness feels like home. 💛

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🥥 What Makes Grandma’s Cassava Cake Special

Unlike most cakes that dry out overnight, this cassava cake stays soft and moist thanks to a beautiful balance of coconut milk, condensed milk, and butter. The evaporated milk adds a rich creaminess, while the topping—a mix of coconut milk, condensed milk, and cheese—creates that irresistible golden layer every Filipino grew up loving.

The magic here is simplicity: just mix, bake, top, and enjoy. It’s a tray-bake of pure nostalgia, perfect for family gatherings or even your next potluck.

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🧡 Step-by-Step: From Batter to Golden Perfection

1. Prep & Pan

Grease and line a 23×33 cm (9×13-inch) baking tin.
If your cassava is freshly grated, give it a gentle squeeze to remove excess moisture—this ensures a fluffy, not soggy, texture.

2. Make the Batter

In a large bowl, whisk together coconut milk, evaporated milk, condensed milk, melted butter, and eggs until creamy. Add a touch of milk powder for richness if you like.
Fold in the grated cassava, and taste—add sugar only if you want extra sweetness.

3. Bake the Base

Pour the batter into the tin and bake at 175°C (350°F) for about 45–55 minutes, or until the edges are set and the center has a gentle wobble.

4. Mix & Add Topping

Whisk together the coconut milk, condensed milk, and egg for the topping. Pour this silky mixture over the hot cake base, then sprinkle with grated cheddar or quick-melt cheese.

5. Finish & Serve

Return to the oven for 10–15 minutes or broil briefly until golden and glossy.
Cool completely, chill if you like, and slice into soft, creamy squares.

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🎂 Baking Tips from Grandma

💡 Fresh cassava wins – but if using frozen, thaw and squeeze dry.
💡 Strain the batter for a finer crumb.
💡 Don’t overbake – a slight jiggle means it’ll stay moist.
💡 Cool completely before slicing to avoid sticky edges.
💡 Reheat slices briefly to bring back that just-baked tenderness.

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🍽️ Serving Ideas

Serve warm with a cup of coffee or salabat (ginger tea). You can also sprinkle a bit of toasted coconut or add a drizzle of condensed milk for extra indulgence. Each bite is creamy, chewy, and packed with that sweet coconut aroma Filipinos love.

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❤️ Nostalgic Notes

Every family has their version of cassava cake—but Grandma’s stands out for its silky custard topping and the way it melts in your mouth. It’s the kind of dessert that feels like a hug—simple, sweet, and timeless.

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🙋‍♀️ FAQ

Q: Can I use frozen grated cassava?
A: Absolutely! Just thaw completely and squeeze out excess liquid.

Q: What cheese should I use?
A: Mild cheddar or quick-melt cheese works best for that creamy, salty-sweet topping.

Q: How long does it keep?
A: Up to 1 day at room temperature, or 4 days in the fridge. Warm before serving to restore its softness.

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✨ Final Thoughts

Cassava cake is a true Filipino gem—humble yet irresistible. Each bite brings together the richness of coconut, the sweetness of condensed milk, and the comforting texture of cassava. Whether baked for family gatherings or gifted to friends, this ultra-soft, cheesy cassava cake always brings smiles. 🧡