Cassava Cake

Total Time Prep: 20 min. Bake: 1 hr. 5 min.
Yield 9 servings
Test Kitchen Approved
Filipino cassava cake is a surprising and perfect party cake. It is packed with big coconut flavor and topped with a layer of caramelized custard.

Ingredients

  • CAKE:
  • 1 package (32 ounces) grated frozen yuca or cassava root, thawed
  • 1 cup unsweetened shredded coconut, finely chopped
  • 1 can (14 ounces) sweetened condensed milk, divided
  • 1 can (12 ounces) evaporated milk, divided
  • 1 can (13-1/2 ounces) coconut milk, divided
  • 3 tablespoons sugar
  • 4 large egg yolks, room temperature, divided
  • TOPPING:
  • 2 tablespoons whole milk
  • 1 tablespoon all-purpose flour

Directions

  1. Preheat oven to 375°. In a large bowl, combine cassava, coconut, 3/4 can sweetened condensed milk, 3/4 can evaporated milk, 3/4 can coconut milk, sugar and 2 egg yolks. Pour mixture into a greased 9-in square pan; bake until set, 50-60 minutes.
  2. In a small bowl, whisk milk and flour until smooth. Whisk in remaining sweetened condensed milk, evaporated milk, coconut milk and egg yolks. Pour on top of baked cassava cake; bake another 15-25 minutes.
  3. Change oven function to broiler. Keeping cake on middle rack, broil on high until top is golden brown, 2-3 minutes. Remove to a cooling rack; let cool for 20-30 minutes. Refrigerate leftovers.

Nutrition Facts

1 piece: 577 calories, 23g fat (18g saturated fat), 116mg cholesterol, 149mg sodium, 83g carbohydrate (44g sugars, 3g fiber), 11g protein.

A traditional Filipino treat, cassava cake is known for its dense texture and sweet flavors from cassava root and coconut. It'll easily become your next favorite comfort dessert. —Sarah Farmer, Waukesha, Wisconsin
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC