There’s nothing more satisfying than a warm slice of homemade Cassava Cake fresh from the oven. This classic Filipino dessert is known for its soft, chewy texture, creamy coconut flavor, and beautifully caramelized golden top. Whether you’re preparing it for family gatherings, holidays, birthdays, or simply satisfying your sweet cravings, this easy cassava cake recipe is guaranteed to impress.

Made with grated cassava, coconut milk, condensed milk, evaporated milk, eggs, and topped with melted cheese, this dessert delivers the perfect balance of sweetness and richness. Every bite is moist, creamy, and incredibly delicious.

If you’re looking for a foolproof cassava cake recipe that’s beginner-friendly and bakery-quality, you’ve come to the right place.

Why You’ll Love This Cassava Cake

Soft, moist, and creamy texture
Easy to prepare with simple ingredients
Perfect for parties and celebrations
Rich coconut flavor with cheesy topping
Great for beginners
Can be served warm or chilled

Ingredients

For the Cake

2 lbs (900g) grated cassava (fresh or frozen, thawed)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 can (13.5 oz) coconut milk
2 large eggs
½ cup granulated sugar
¼ cup melted butter
1 teaspoon vanilla extract

For the Topping

½ cup condensed milk
½ cup coconut cream
1 egg yolk
2 tablespoons melted butter
1 cup grated cheddar cheese

Kitchen Equipment

Mixing bowls
Whisk
Measuring cups
9×13-inch baking dish
Oven
Spatula

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Lightly grease your baking dish with butter or cooking spray to prevent sticking.

Step 2: Mix the Batter

In a large mixing bowl, combine:

Grated cassava
Coconut milk
Evaporated milk
Condensed milk
Sugar
Eggs
Melted butter
Vanilla extract

Mix everything thoroughly until well combined.

Do not overmix. Simply stir until all ingredients are evenly incorporated.

Step 3: Pour into the Baking Dish

Transfer the mixture into the prepared baking dish.

Spread the batter evenly using a spatula.

Tap the dish gently on the counter to remove any trapped air bubbles.

Step 4: Bake the Cake

Bake for 45–55 minutes or until the cake is almost fully set.

The edges should become lightly golden while the center remains slightly soft.

Step 5: Prepare the Creamy Topping

While the cake is baking, combine:

Coconut cream
Condensed milk
Egg yolk
Melted butter

Whisk until smooth and creamy.

Step 6: Add the Topping

Remove the cake from the oven.

Carefully pour the topping over the partially baked cake.

Spread it evenly across the surface.

Sprinkle the grated cheddar cheese generously on top.

Step 7: Bake Again

Return the cake to the oven.

Bake for another 15–20 minutes until the topping turns golden brown and slightly caramelized.

For an even darker golden finish, broil for 2–3 minutes while watching carefully.

Step 8: Cool Before Serving

Allow the cassava cake to cool for at least 20 minutes.

Slice into squares and serve warm or chilled.

Both ways taste absolutely delicious.

Tips for the Best Cassava Cake

✔ Use freshly grated cassava whenever possible for the best flavor.

✔ If using frozen cassava, thaw completely and squeeze out excess liquid.

✔ Don’t overbake the cake or it may become dry.

✔ Broil the top for a beautiful caramelized finish.

✔ Freshly grated cheddar cheese adds extra flavor.

✔ Let the cake rest before slicing for cleaner cuts.

Storage Instructions

Store leftover cassava cake in an airtight container.

Refrigerate for up to 5 days.
Freeze for up to 2 months.

To serve, warm individual slices in the microwave for about 20–30 seconds or enjoy them cold.

Variations

You can easily customize this recipe by adding:

Macapuno strings
Young coconut strips
Ube flavoring
Mozzarella cheese
Extra cheddar cheese
Coconut flakes

Each variation adds a unique twist while keeping the dessert rich and delicious.

Serving Suggestions

Cassava cake pairs wonderfully with:

Hot coffee
Milk tea
Fresh fruit
Hot chocolate
Vanilla ice cream

It’s perfect as an afternoon snack or a sweet dessert after meals.

Frequently Asked Questions

Can I use frozen grated cassava?

Yes. Simply thaw it completely and squeeze out any excess moisture before using.

Can I make cassava cake ahead of time?

Absolutely. In fact, many people enjoy it even more the next day because the flavors become richer.

Why is my cassava cake watery?

Too much moisture in the grated cassava or underbaking can cause a soft, watery texture.

Can I make it without cheese?

Yes. The cheese is optional, although it adds a delicious savory balance to the sweetness.

Final Thoughts

This Easy Homemade Cassava Cake is everything you could ask for in a traditional dessert—soft, creamy, moist, cheesy, and incredibly satisfying. With its rich coconut flavor, smooth texture, and golden caramelized topping, it’s a recipe you’ll want to make again and again.

Whether you’re baking for your family, celebrating a special occasion, or simply treating yourself to something sweet, this homemade cassava cake is sure to become a favorite. Try this recipe today and enjoy every rich, creamy, and delicious bite!

Easy Homemade Cassava Cake Recipe