Here’s a classic Filipino-style cassava cake—rich, chewy, and lightly caramelized on top 🍰
Cassava Cake (Filipino Recipe)
Ingredients
Cake
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 1/2 cup sugar (adjust to taste)
- 2 eggs, beaten
- 2 tbsp melted butter
- 1/2 tsp vanilla extract (optional)
Topping
- 1/2 cup coconut milk
- 1/2 cup condensed milk
- 1 egg
- 2 tbsp grated cheese (cheddar or quick-melt)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Mix cake ingredients in a bowl until well combined.
- Pour into dish and bake for 40–45 minutes, or until mostly set.
- Prepare topping: Mix topping ingredients well.
- Add topping over the baked cake.
- Return to oven and bake another 15–20 minutes, until the top is set and lightly golden.
- Optional: Broil 2–3 minutes for a caramelized top.
- Cool slightly, slice, and serve.
Tips & Variations
- Extra creamy: Add 1–2 tbsp butter to the topping
- Cheesier: Sprinkle more cheese on top before broiling
- No oven: Can be steamed, then topped and steamed again
- Less sweet: Reduce sugar and condensed milk slightly
If you want, I can share a steamed version, cassava cake with macapuno, or one using cassava flour instead of grated cassava.
