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Cassava Cake

Cassava Cake

This classic Filipino dessert CASSAVA CAKE will steal your heart. Made with grated cassava (yuca), this baked dessert is chewy, sticky, rich, decadent topped with a luscious sticky coconut milk-based custard topping. And it's super easy to make, too!
Course Dessert
Cuisine Filipino
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 - 12 slices
Calories 78kcal
Author Imma


  • 2 packs Frozen Cassava  (2 pounds ) , about 4 cups
  • 1 can ( 14 oz) condensed milk, divided
  • 1 can (13.5 oz) coconut milk, divided
  • 1 can (12 oz)  evaporated milk, divided
  • 2 large eggs , light beaten
  • 2 tablespoons (28g) melted butter
  • 2 teaspoons (8.4g) vanilla extract
  • ½ -1 teaspoon (1g-2g) nutmeg (optional)

For the Custard Topping

  • 3 large eggs yolk
  • can condensed milk , from reserve 
  • can coconut  milk , from reserve 
  • cup evaporated milk


  • Leave cassava to thaw overnight - or submerge cassava packs in a large bowl of water, until cassava has thawed. 
  • Squeeze out some water from the cassava. Place on a sieve and let water from the cassava drip to a bowl. Do not squeeze dry. Cassava should have some moisture in it. 
  • Preheat oven to 350 degrees F. Lightly spray a 9x13  baking pan. Set aside.
  • In a large bowl, mix together cassava, condensed milk (⅔ can, reserve ⅓ can   for topping) coconut milk, (⅔ can, reserve ⅓ can for topping), evaporated milk (⅔ can, reserve ⅓ can for topping) eggs, butter, vanilla extract and nutmeg.
  • Thoroughly mix until fully combined.
  • Pour the cassava mixture into the prepared baking pan.  Bake in the oven for about 45 minutes to 1 hour or until a long toothpick or skewer inserted in the middle comes out clean. 

Custard Topping  

  • In a medium bowl whisk together egg yolks, remaining condensed, coconut and evaporated milk 
  • Carefully pour egg custard over baked cassava cake, return back to the oven and continue baking for another 15 or more minutes or until the topping is set. Check with toothpick.


  1.  Do not squeeze dry the grated cassava. Cassava should have some moisture in it.
  2. This cake actually lasts up to 3-4 days in the fridge. You can serve it cold or a little bit hot. 
  3. This cake works fine in both 9 x 13 and round pans.
  4. Using fresh cassava instead of frozen? See the FAQ How to Cut and Peel Cassava Root for the instructions.


Calories: 78kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 21mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg