Cassava Cake Recipe

Cassava Cake is a classic Filipino dessert made from grated cassava (manioc).  Cassava is also known as  kamoteng kahoy and balinghoy in the Philippines. Cassava starch is also used to make tapioca. There are different cassava cake around, but this Cassava Cake Recipe is by far, the best that I have had.

I was able to taste several versions of Cassava Cake when I am still in the Philippines. I remember back then — when I was still younger — almost all the vacant lots in our subdivision have either banana trees planted or kamoteng kahoy. We used to cut the trunk of the cassava plant to use as the foundation of our bahay-bahayan (play house). When it’s time for meryenda (mid afternoon snack), boiled cassava is always present. I like to dip my boiled cassava in sugar. When it comes to making cassava cake, I like to do the cooking (or baking) part, not the preparation. Since fresh cassava is dug  from the ground, the people assigned in preparing the cassava needs to do the digging, cleaning, peeling, and shredding. Now you know why I chose to do the cooking part.

Cassava Cake recipe

This cassava cake recipe is my personal favorite. It is not until the time when I came here in the US that I was able to try the best cassava cake. I wish that  was exaggerating, but I am not. This cassava cake recipe is really great because it tastes good, it is rich, and very easy to prepare. The credit goes to our good friend, Sharon, who was kind enough to share her cassava cake recipe to us. So I asked for her permission to share the recipe with you, and she agreed. So here we are now with this Cassava Cake Recipe for everyone’s enjoyment.

Try this Cassava Cake Recipe. Enjoy!

Cassava Cake Recipe
Nutrition Information
  • Serves: 6
  • Serving size: 6
    Cuisine: Filipino Recipe
    Prep time: 
    Cook time: 
    Total time: 
    • 2 packs grated cassava (about 2 lbs total weight)
    • 2 cans coconut milk (4 cups)
    • 1/2 (12 oz.) can evaporated milk
    • 3 pieces egg
    • 1/4 cup butter, melted
    • 8 tablespoons cheddar cheese, grated
    • 1 cup condensed milk
    • 16 tablespoons granulated white sugar
    • 2 tablespoons flour
    1. Make the batter by combining the grated cassava, butter, 1/2 cup condensed milk, 1/2 cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
    2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
    3. Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
    4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside.
    5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
    6. Pour-in the condensed milk then mix thoroughly.
    7. Add 2 tablespoons cheddar cheese while stirring constantly.
    8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
    9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
    10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
    11. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
    12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
    13. Garnish with extra grated cheese on top. Serve. Share and enjoy!


    Watch the cooking video:


    1. Girlie says:

      Im drooling :) .. I’ll make this for Valentines.. :)

    2. can i use cassava flour instead?

    3. michelle says:

      first time ive tried your recipe.. turns out so great! my husband loves it.. :) thank you and more power!

    4. whats the difference when i use fresh cassava from the one that you used?

    5. how far can I go in dehydrating the grated fresh cassava, does it need to be supper dry by using cheese clothe to squeeze or can I leave some of water by squeezing it by hand?

    6. hello there,

      Just want to thank u for sharing all of your recipes,
      its really a big help for us who are not good in cooking…
      i enjoy watching and for every recipe taht im not familiar with ingredients im always check ur site for the ingredients and be guided through out the cooking…thanks a lot,,….
      more recipes ….

    7. ano po ang size ng baking pan na ginamit nyo???

    8. hi kuya, thanks for sharing ur recipes, i tried making cassava cake, and it really tastes good.. more power and God Bless

    9. umm…it took 2 hours to bake my cassava cake. i can’t say there’s something wrong with my oven because it’s only a year old. and after i glazed the cassava, it didn’t turn out as pretty as the one on the video. but it turned out good!

    10. can i use cassava starch instead of grated cassava? thnx!

    11. 1nday Londres says:

      Hi while writing this the cassava cake is cooking in the oven. I found that the quantity of mine is so much more than what I have seen in your video, or is it because you only showed using 1 pack of the cassava?
      It would also be helpful if you could indicate the volume of your ingredients. ie what is one can of coconut milk, is that 200 ml. Watching your video it seemed you used a small tin of the coconut milk. Appreciate your help, a bit late but for the next time.
      I have yet to taste my finish product so will get back to you for people’s comments at my daughter’s school’s International Night.

    12. Nanzay says:

      thanks for the recipe. . . my kids really loved it!

    13. dggucchi says:

      yung condence milk lng po yan…magpainit ka po ng kawali then lagyan mo ng cooking oil na kauntin lng then ilagay mo na ang milk at magkakaroon kna ng yema:)

    14. Look for Yucca in vegetable section. It is fresh cassava.

    15. Carina says:

      thanks once more for this site…

    16. Carina Chen says:

      hi! Sir,

      i just wanna say thanks fot your site, i learned and tried and loved some of your recipes and they are helping me a lot…specially your bilo-bilo and biko recipes,our kababayans here in Taiwan love it too so they order from me from time to time, they are requesting for cassava cake and here you have it, it’s hard to find it here though and this morning i was able to buy fresh cassava so im excited to try your recipe once more, i know it wont fail me…im just wondering if i can use our Eden cheese? Sir have you ever tried it before…we have mozarella cheese here though but its expensive, i have not seen sharp cheddar yet, i hope i can find soon….thanks a lot once more, we love this site…

    17. Norvie De Guzman says:

      Hi Kuya, million thanks for all the recipes posted. Have tried some of them already and it was great. looking forward to your E-cookbook Vol. 1

    18. Hey Vanjo!~ pede bang i bake ko lang uli after mailagay yung toppings?

    19. just a quick question im trying to make your cassava cake the only problem is we dont have grated cassava but we do have fresh cassava and i dont know how to use fresh after i grated the cassave should i squeeze the fresh grated cassava till it dries or should i just leave the way it is after i grated the cassava?

    20. I’m having a party this weekend and am inviting some Friends for Filipino Dishes,I will make some Pinoy desserts too like Leche Flan & Puto and I will try to make Cassava Cake too!:) I know it will be good!:) More Powers Panlasang Pinoy!Godbless Always!

    21. the cassava was good. thanks….

    22. hi kuya slamat po sa lahat ng recipe nu po. the best kau po…God bless! from spain,

    23. mervin says:

      easy to do this here at vancouver. you can find all ingredients at any T&T Supermarket. cheers and more power to this site…bon appetit!

    24. Dell Bradshaw says:

      can u put in wed site how to make a INUTAK , u know na kakanin din sa pilipinas,,, ang katambal ng inutak is Ice Cream,,,, thank u waiting ur reply,,,,


    25. athena says:

      where I could find a grated cassava that already in a packed.Is it frozen?

    26. Kuya, anong klase ng cheese ang ginamit niyo?

    27. Maryam says:

      Great site! Just want to ask, can I use glass dish (pyrex) for baking cassava cakE? will the baking time be affected?
      thanks and more power to you.

    28. I used sharp cheddar for this recipe, Pinky. Happy New Year!

    29. Cathie says:

      I am a newlywed couple and It’s my first time to celebrate new year with him away from our families. I need to cook 1 dessert for him and it turns out he likes cassava cake. I follow your recipe diligently. He likes it very much. Thank you for sharing your recipe to everyone.
      Happy New Year and May God Bless You!

    30. emilie says:

      thank you for all those wonderful recipes..i really love them all…

    31. Violet says:

      how many servings does this recipe make? thanks!

    32. Gloe Jamelo says:

      hello chef, is it ok if i will use melted margarine instead of melted butter? tnx… bless you…

    33. Bahala_nag1rl says:

      Hello there:) I think this recipe is a winner! Thanks and more power to you! :)

    34. ano po ung exact measure sa cup kung hindi can para sa coconut milk?

    35. I have one question. Does the cassava need to be pressed to remove
      any moisture? My cassava cake came out a little wet after baking.
      Thanks for any tips!

    36. Kuya,thanks for sharing all ur recipes it’s really helps me a lot & i’ve learned so much.ur doin such a pretty good work keep it up po kuya god bless & good health po always;)

    37. hi kuya,

      just wondering if i can use fresh milk instead of evaporated milk? and mozarella cheese instead of chedar? thanks and more power! :)

    38. manaiah says:

      You’re a wonderful cook !! I’ve been searching and searching this cassava cake recipe for ages..Thank you sooo much for sharing !!!

    39. Don’t worry orville, all the recipes here are tested. Also, I am using Fahrenheit unit as indicated. This should be around 177 degrees Celsius.

    40. the best cassava cake!!! the first time i made it, its friends loved it…

    41. Excellent site!! Very helpful for us here abroad. More power!

    42. kuya,how many yield poh ung need dyean like 4 servings or eight?

    43. Hi, what kind of cheese? can I use any kind of white cheese?

    44. I wish I can help you with that but the information that you need should be in the users manual. Please try to check it.

    45. joycebinct says:

      i just made this and it turned out great! next time though, ill have to squeeze-out the excess water from the frozen grated cassava…lol =) thank you kuya!

      p.s. for the batter, did you mean, 1/2 “cup” evaporated milk or 1/2 “can” evaporated milk?” since, you used a measuring cup for the evaporated milk and not the condensed milk…idk?

      • It is “can” joycebinct, the cup is just a way for me to measure if I already used-up half of the can’s content (there is a step that I didn’t show in the video where I added more evap to use-up 1/2 can). Hope that this satisfied your curiosity.

    46. Nice to hear from you elaine. Since you are in the Philippines, I suggest that you use fresh cassava instead (just grate it manually). Its better compared to the packaged ones.

    47. lorena (uk) says:

      thank u kuya for a very yummy n nice recipe, cant believe i manage to cook a dessert coz its always a desaster when doing any dessert. keep it coming kuya n hope you dont get tired sharing ur food knowledge,,

    48. LadyRovi says:

      Hi there, do you guys have printable version of all your recipes?

      Thanks, Rovi

    49. maradesa, I used sharp cheddar cheese. If you want the top to brown, try the broil option in your oven – but makes sure to check it once in a while so that it wont burn.

    50. It’s my pleasure Ces. Thanks for commenting

    51. okay, thanks sir, i will cooked this sooner…

    52. Your site is my favorite and I always use it to get Filipino recipes. Your step by step instructions are easy to follow. Thank you very much for sharing your talent especially for us who are abroad. God bless you and may you continue to be inspired to think more of great Filipino recipes. Keep up the good work!

    53. Hi fhaye. Cassava flour is not a good substitute since it will make the texture different.

    54. Hi! discovered ur web thru a frend…i like baking and will try this cassava cake u have..will share it to my frends and foreign colleagues..thanks and more power!!

    55. hi
      thanks for posting the video…wow i love all of ’em
      lahat na hinahanap & na mi-miss kung pag kain are all here…
      thank you….. thank you……… thank you………
      im gonna start cooking again!


    56. angelyk says:

      this is one of things i’m planning to try it. hoprfully i’ll mak it right. thank you so much!

    57. What a coincidence. I was craving for one for merienda yesterday. I even mistook the pasingaw on our dining table for cassava cake to my disappointment. I’ve never seen cassava served that big. I usually see it in small servings. That looks so yummy. I like it next to putong puti and egg pie.

    58. Thanks richelle.

    59. Marriane, its nice to know that. How was it?

    60. Melodie, fresh cassava is preffered for this recipe. You need to squeeze the grated fresh cassava to remove the liquid in it. You may use some cloth to do this.

    61. marianne says:

      thank you. i’m baking cassava cake right now

    62. Musta po kuya,thank you for all the recipe that you’ve shared with us…your truly the best kuya keep it up and God bless po..

    63. thank you for sharing your expertise

    64. richelle says:

      thank you so much. you explained everything well sa mga procedures ng cooking mo. more power!

    65. Thanks for taking some time to comment Joelen. I really appreciate your responses.

    66. This is one of my favorite filipino desserts so thank you for sharing this! It’s great catching up with your blog with all the delicious entries you’ve posted recently and hopefully I’ll have more time in the future to stop by and comment!

    67. thanks jehza

    68. You are welcome Ann

    69. Thanks gail, appreciate it :)

    70. coming soon charneli…paki abangan po

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