Filipino Cassava Coconut Cake
Filipino cassava coconut cake bakes grated cassava with coconut milk, condensed milk, egg, and a creamy caramelized topping.
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1 hr 30 mintotal
1 hr 10 min hands-on20 min hands-off
Prep 15 min · Cook 55 min
- Serves
- 4
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 4 servings.
You'll need: Oven, Stovetop.
Includes 20 minutes cooling time before slicing; the cassava cake firms as it cools, so cutting too early can make it slump.
Method
Preheat the oven to 180°C and grease a small baking dish with butter.
Mix grated cassava, coconut milk, half the condensed milk, evaporated milk, beaten egg, sugar, and vanilla extract in a bowl.
Pour the mixture into the greased dish and spread it evenly.
Bake for 35 to 40 minutes until the cake is mostly set and lightly golden at the edges.
35–40 min
Mix coconut cream with the remaining condensed milk, then spread it over the hot cake.
Return to the oven and bake for 10 to 15 minutes until the topping is set and lightly caramelized.
10–15 min
Cool for 20 minutes before slicing so the cake holds its shape.
20 min
How to tell it's done
The cake should be firm enough to slice, moist inside, and lightly caramelized on top.
Getting it right
Tip
Squeeze excess liquid from very wet grated cassava so the cake sets properly.
What to serve it with
Serve at room temperature or chilled as a sweet snack or dessert.
Common mistakes
- The center stays wet or the slices collapse.
- Squeeze very wet cassava, bake until the edges are set, and cool before slicing.
Substitutions
- Coconut Cream → Coconut Milk — Use coconut milk if coconut cream is unavailable; simmer it briefly to reduce before using.
- Evaporated Milk → Milk — Milk can be used, but the cake will be slightly lighter.
Storing and reheating
Refrigerate cassava cake covered for up to 4 days. Serve chilled or rewarm gently; freeze wrapped slices for up to 1 month.
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