Cassava cake is the first Filipino dessert / merienda (afternoon snack) that I learned to make. I like that the fact that it is easy to make and is very delicious. I used to bring this dish to potlucks and even to work on my treat days. No matter where I bring this dessert, it is always a hit!
What is Cassava Cake?
Cassava cake is one of the many Filipino desserts or snacks that is popular to serve in almost any gathering or party. It is basically made from grated cassava, coconut milk, egg, butter and condensed milk or sugar. Fresh cassava, a root vegetable that has a similar shape as sweet potatoes, is normally used. It requires several tedious steps of peeling and grating. In this recipe, I use frozen grated cassava which is available at any Asian store. Others people may add vanilla, grated cheese and even macapuno strings to add flavor as well as texture to the cake. Normally, the cassava mixture is baked in the oven until set and then finished off with a sweet topping mixture on top of the cake. I have made many cassava cakes but my family and I still like the basic one with a simple sweet topping.
How to make cassava cake?
This recipe of cassava cake uses basic ingredients that is bought at any Filipino or Asian store. The grated cassava, egg, sugar and melted butter are mixed together and then baked in the oven for about half an hour. Then, a thick topping of boiled brown sugar and thick coconut milk is poured over the cassava mixture and further cooked in the oven for another half an hour. The result is a treat that is not too sweet but still delicious. This wonderful dessert is not only popular to serve during the Holidays but also a favorite all year-round. Enjoy!
- Make sure to grease the baking pan
- For convenience, I used store bought frozen grated cassava. Make sure to thaw them completely before using
- Make sure to cool the baked cassava cake before slicing
- 2 16 oz package frozen grated cassava, thawed (about 3 cups)
- 2 eggs , beaten
- ½ cup sugar
- 2 tbsp melted butter
- 400 ml can coconut milk (about 1 ½ cups)
- 1 12 oz bottle macapuno string (coconut sport) in syrup
- Preheat oven to 350°F.
- In a large bowl, combine grated cassava, egg, sugar, butter and coconut milk; mix thoroughly. Stir in ½ bottle macapuno string, saving the rest for topping. Pour mixture in a greased 8-inch cake pan.
- Bake for 1 hour and 20 minutes or until mixture is firm and top is completely dry.
- Spread remaining macapuno string on top of cooked cassava. Set oven temperature to broil and let macapuno set, about 4-5 minutes. Let cool completely before slicing.
- Serve and enjoy!
do I wash the frozen cassava after thawing?
No, you don’t need to wash the frozen cassava after thawing.
For the frozen casava..do it have to drain off the liquid
Yes, the frozen grated cassava should be thawed and drained.
Hi! This is my favorite dessert/snack when I was growing up back in Trabaho market, Manila. I never missed to buy it whenever I see it being sold there. Now I’m trying to make it myself. I hope it will be a success. Thank you.
You’re welcome! Keep me posted.
Hi Liza! You’re blog is amazing. I’m going to try cook all of your recipes.
Love from a half Filipino, half Fijian living in Australia.
I am so glad to connect with you 🙂 Enjoy browsing through my blog and hope you can find some recipes to try. Take care!
One of my favorites growing up
I love this recipe! Thanks for all the hard work you put into them!
Thanks so much Angele for your kind words. Take care and have a happy Holidays!
Thank you for sharing your beautiful And i will try cooking some of the recipes for noche buena.
My name is Belen Smith I’m from Sac. Ca as i was searching for filipino recipes I saw almost all of your filipino food. And i started to print the recipes that i want to serve this Christmas for my family. I really appreciate this recipes.
I am happy that you were able to find some recipes that you can try. Take care!
Hi I’m exvited with this recipe of yours as I need to make a dairy free, gluten free dessert for a friend. So we dont need condensed milk for this? Sugar is enough? Hope to hear from you. Thank you.
Yes, we don’t need the sweetened condensed milk in this recipe. The half cup sugar and macapuno string are enough to give this cassava cake the perfect sweet taste.
Awesome! Forgot to ask, do we need to drain the macapuno before combining in with the whole mixture? Or we use macapuno and it’s whole syrup it comes with in the bottle? Thank you so much! More power to you and your generous heart to share and teach❤
Yes, it would be better if you drain the bottled macapuno string. I will fix the recipe and make care to include the draining part. Take care!
Ericka Grace Murcia
Thank you for sharing this article. I will give a time to do this for my kids and I hope I can do it right. Cheers!