Cassava Cake

"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."
photo by ginnhart photo by ginnhart
photo by ginnhart
photo by Mrl A. photo by Mrl A.
photo by Mira O. photo by Mira O.
photo by Julie L. photo by Julie L.
Ready In:
24 equal squares




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

Questions & Replies

default avatar
  1. harvey.exe
    Hi, how deep should I fill the pan? I`m worried if it's too much, then it's going to be undercooked. Thank you!
  2. Sarah A.
    I dont have coco cream. can I use 2 coco milk cans instead?
  3. Anonymous
    I use an OTG, so how do I set the heating from below, from top, or from both ? It took too long as I tried to bake from heat from below only, even after 45 mins it was still wet, So I turned too and down heat setting , it cooked in 20 mins with same 350F temp, but the cake looks kinda brown on top. What did I do wrong ?
  4. Pamela L.
    If using fresh cassava, do you squeeze out the liquid first before adding it to the recipe?
  5. Christine H.
    I read somewhere else that you can freeze cassava cake for up to three months but it didn’t say how to properly thaw it. Would you know how?


  1. The Experimental Ch
    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!
  2. Mira O.
    I used 1/2 cup sugar only. I also realized I did not add egg whites (I just put whole eggs) but still the outcome was perfect. I have eaten lots of commercial cassava cakes in the Philippines but the one I baked using this recipe is the best. I will definitely try this recipe again with egg whites to see the difference.
    • Review photo by Mira O.
  3. Michelle C.
    This is my go-to recipe. sometimes I use fresh/frozen pieces of cassava and make whole thing in blender instead of grating by hand. I add eggs last and add a little vanilla extract. i also omit the grated coconut sometimes. you can tweak to your liking!
  4. Emer W.
    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
  5. PRAY R.
    I think it's poor to not include all the ingredients in the topping save the egg yolks. I know it is mentioned in the main ingredients but it would help if theyre promptly listed under the "topping".


  1. Daisy D.
    1/2 sugar instead of 2/3
  2. maryrose_cordero
    Great recipe! my husband and his office mates loves it, my officemates too. Confidently looks forward to prepare it special occasions. Thank you GenuisKitchen <3
  3. The HerbalistJGE
    blend of 2 recipes 4 cultures & ingredients ranging from pumpkin puree, a Spanish cheese Flan to Galectoburecko, a GREEK cheesecake in phyllo, drizzled with local lime juice, jasmine tea & wildflower honey to cut & add a touch of glaze to the top. White sugar substituted with toddy palm, poquillo, turbinado & honey. Was superlative.



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