Golden Filipino Cassava Cake—Creamy, Cheesy Top!
FEATR (adapted by JojoM)
Ultra-moist Filipino cassava cake with coconut cream, condensed milk, and a melty cheddar top. Easy to bake, perfect for holidays and gifting—pure nostalgic comfort.
Golden Filipino Cassava Cake—Creamy, Cheesy Top! 🇵🇭🧀
This ultra-moist Filipino cassava cake is the kind of dessert that makes everyone stop and smile — creamy, coconutty, and topped with a luscious layer of melted cheddar cheese. 🥥✨ It’s the perfect sweet for holidays like Noche Buena or any celebration, and it travels beautifully as a gift or potluck tray.
A Nostalgic Filipino Favorite 🎄
Cassava cake is a beloved kakanin (Filipino rice cake) made from grated cassava root, coconut milk, and condensed milk — baked until golden and soft in the centre. Every bite has that slightly chewy, custardy texture we grew up with, balanced by a creamy, cheesy top that adds both saltiness and depth.
This recipe is based on FEATR’s iconic version, adapted for easy home baking — no fancy mixer needed, just a whisk, a bowl, and a little love.
🥣 How It Comes Together
The base is made by combining grated cassava, butter, sugar, coconut cream, and condensed milk, creating a rich and silky batter. Once baked, the cheddar cheese topping adds that signature Filipino flair — melty, slightly salty, and oh-so-satisfying.
You’ll bake it low and slow for the perfect creamy texture, then chill it before slicing to get those clean squares with glossy tops.
💡 Tip: Cassava cake tastes even better the next day after chilling overnight — the flavours meld and the texture becomes divine.
🧈 The Secret to That Creamy-Cheesy Magic
The richness comes from a combo of coconut cream and egg yolks, which give the cake a custard-like body.
The butter and evaporated milk balance the sweetness, while the grated young coconut (buko) adds surprise bites of freshness.
Finally, the cheddar topping bakes into a golden, slightly crisp crust — a signature finish every Filipino knows and loves.
🍰 Serving & Storing
Let the cake cool completely, then chill for at least 1 hour before cutting. Serve cold or at room temperature.
This cake keeps well in the fridge for up to 5 days — just cover tightly to maintain its moisture.
If you want to gift it, wrap individual squares in parchment or place them in mini boxes — it’s a heartfelt, homemade treat that speaks pure Filipino comfort. 💛
👩🍳 Quick Tips for Success
- Use thawed frozen cassava to save prep time — just squeeze out extra water before mixing.
- Don’t overmix the batter; it should be smooth but not overly whipped.
- Tent with foil if the cheese browns too fast — you want it melted, not burnt.
- Chill before slicing for the neatest, custard-like squares.
🇵🇭 Why We Love This Dessert
Cassava cake holds a special place in Filipino hearts — it’s one of those desserts that reminds us of family gatherings, fiestas, and holidays back home. Whether baked for a barkada potluck or gifted to a neighbor, it’s a symbol of warmth, generosity, and shared joy.
Serve it with salabat (ginger tea) or kapeng barako, and you’ve got yourself a perfect merienda moment. ☕💛
🧡 Final Thoughts
This Golden Cassava Cake is everything we love about Filipino desserts — simple ingredients turned into something luxurious and nostalgic. The combination of creamy coconut, sweet milk, and cheesy crust is pure comfort that transcends generations.
So whether you’re baking it for Christmas, a birthday, or just because — this cake will always deliver that taste of home. 🇵🇭✨
Golden Filipino Cassava Cake—Creamy, Cheesy Top!
FEATR (adapted by JojoM)Ultra-moist Filipino cassava cake with coconut cream, condensed milk, and a melty cheddar top. Easy to bake, perfect for holidays and gifting—pure nostalgic comfort.
Chef's Tips
Use thawed frozen grated cassava to save time; squeeze gently to remove excess liquid.
Bake until the centre is set and no longer jiggly; underbaked cassava can taste gummy.
Chill before slicing for the cleanest cuts and best texture.
If the top browns too fast, tent loosely with foil; remove for the final cheese melt.
Tools Used
Oven
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Ingredients
Cassava Batter (Makes 2 cakes)
Cheesy Topping
Instructions
Prep & Batter
- 1
Heat oven to 163°C (325°F). Line and lightly grease two 20cm (8-inch) square tins.
- 2
In a large bowl, whisk coconut cream, condensed milk, evaporated milk, eggs, yolks, sugar, coconut water, softened butter, and a pinch of salt until smooth.
- 3
Fold in grated cassava and young coconut until evenly combined—do not overmix.
- 4
Divide batter evenly between the prepared tins and level the tops.
Bake & Top
- 1
Bake for about 40 minutes, until the edges are set and centres are just firm.
- 2
Sprinkle the grated cheddar over both cakes and return to the oven for 15–20 minutes until the cheese is melted and lightly golden.
Cool, Chill & Serve
- 1
Cool completely in the tins on a rack.
- 2
Refrigerate for at least 1 hour to set. Slice into 8 squares per cake. Serve chilled or at room temperature.
Comments & Reviews
Liza P.
11/5/2025
Tried it for Noche Buena—set perfectly after chilling and the cheesy top was a hit!
Marvin
11/5/2025
Used frozen cassava and baked in one large tray. Still came out moist—corners are the best!
Ana in AZ
11/5/2025
Reminds me of my lola’s recipe. Not too sweet if you chill it overnight—perfect texture.
Nutrition Facts
Serving Size: 1 slice (1/16 of recipe)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
