Total Time
2hrs
Prep 1 hr
Cook 1 hr

This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.

Ingredients Nutrition

Directions

  1. Preheat oven to 325° f.
  2. In large mixing bowl combine cake ingredients.
  3. Mix well.
  4. Pour equally into two large greased rectangular pans.
  5. Bake until top is no longer liquid (approximately 30 minutes).
  6. Mix topping ingredients well and spread evenly on the two cakes.
  7. Bake an additional 20 to 30 minutes.
  8. Cool cakes completely.
  9. Slice each cake into 24 equal squares.
Most Helpful

Absolutely Delicious. The consistency of the cassava cake is fluffy and not too dense. I used 1/2 condense milk can in the cake and the remaining half in the topping. I pureed the mix since I knew I wanted a creamy texture rather than a chunky one. Overall, I'm satisfied and I feel like the coconut cream did the trick!

The Experimental Chef December 24, 2013

Try this simple recipe 2 packs frozen cassava 2 eggs 1 c sugar 1 can coxonut milk 1 bottle Macanudo Bake at 350 from 1 hr

Emer W. July 24, 2016

I really like how the cassava cake done.. delicious and my friends loved it..thanks for the recipe.

Mylene Y. March 10, 2015