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Easy & Creamy Filipino Cassava Cake with Custard Topping

A square slice of creamy cassava cake with a beautifully caramelized, golden-brown top, resting on a white plate.
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Make this authentic Filipino Cassava Cake, a rich, moist, and chewy dessert featuring a sweet coconut base and a smooth, golden custard topping. This simple recipe is perfect for beginners and delivers a memorable tropical treat.

Ingredients

Scale
  • 3 cups grated cassava (fresh or frozen, thawed)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded sharp cheddar cheese (optional, for topping)
  • 1/2 cup macapuno strings (sweet coconut strings, optional)
  • 1/4 cup all-purpose flour (for topping consistency)
  • 1/4 cup granulated sugar (for topping)
  • 1/2 cup coconut milk (for topping)
  • 1 large egg yolk (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the grated cassava, 1 can of coconut milk, condensed milk, 1/2 cup sugar, 1/4 cup melted butter, 2 eggs, and vanilla extract. Mix well until everything is fully incorporated.
  3. If using, stir in the macapuno strings.
  4. Pour the cassava mixture into the prepared baking pan. Bake for 45 to 55 minutes, or until the edges are set and lightly golden.
  5. While the base bakes, prepare the custard topping. In a separate bowl, whisk together the flour, 1/4 cup sugar, 1/2 cup coconut milk, and 1 egg yolk until smooth.
  6. After the base has baked for 45-55 minutes, remove it carefully from the oven. Gently spread the custard mixture evenly over the partially baked cake base.
  7. Sprinkle the shredded cheddar cheese over the custard, if using.
  8. Return the cake to the oven and bake for another 15 to 20 minutes, or until the custard topping is set and the cheese is melted and golden brown.
  9. Let the cassava cake cool completely in the pan before slicing. This helps achieve a chewy texture. For the best results, chill for at least 2 hours before serving.

Notes

  • If you use frozen grated cassava, make sure it is fully thawed and squeeze out any excess liquid before mixing to prevent a watery batter.
  • For a richer flavor, substitute 1/4 cup of the condensed milk with heavy cream.
  • This cake tastes best when served slightly chilled or at room temperature.

Nutrition

Find it online: https://tastethisplate.com/easy-creamy-filipino-cassava-cake-recipe/