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Cassava Cake Recipe
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5 from 1 vote

Easy, creamy & cheesy cassava cake recipe

This cassava cake recipe contains sugar, eggs, coconut milk and of course, grated cassava.
Course Dessert
Cuisine Filipino
Keyword Cake, Cassava, Egg pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 15 pcs
Calories 591kcal
Author Joost Nusselder
Cost $3


  • lbs cassava grated
  • 6 cups coconut milk (squeezed from 2 coconuts)
  • 1 big can evaporated milk
  • 1 lb brown sugar (Segunda)
  • 1 tbsp butter for greasing

for toppings:

  • cups coconut cream
  • 3 whole eggs
  • 1 big can condensed milk
  • 1 small packet cheddar cheese (grated)
  • macapuno (optional)


  • Mix the grated cassava, sugar, evaporated milk, and coconut milk.
    Mix ingredients for cassava cake base
  • Adjust your mixture by adding water if you think it's too dry. But don't make it too watery.
  • Grease the pan, pour in the cassava mixture, and bake in a preheated oven at 350° F for 1 hour until translucent in color. Make sure the mixture is evenly spread across the pan so it'll have the same moisture and consistency throughout the whole cake.
    Pour the cassava cake mixture into a pan
  • Remove it from the oven, mix all the toppings together except for the cheese, and cover the top of the cake with the mixture. You'll add the cheese on top just at the very end of baking to make sure it doesn't burn; it just has to melt. Then bake it again until this topping mixture is golden brown in color.
    Add the toppings to the cassava cake
  • Remove it from the oven again, add the grated cheese on top, and bake for another minute or so until the cheese is golden brown.
    Add grated cheese
  • Now it's ready to serve!
    Cassava cake recipe 4



Calories: 591kcal | Carbohydrates: 86g | Protein: 5g | Fat: 28g | Saturated Fat: 25g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 688mg | Fiber: 3g | Sugar: 32g | Vitamin A: 21IU | Vitamin C: 30mg | Calcium: 68mg | Iron: 4mg