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

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)
  • ½ (12 oz.) can evaporated milk
  • 3 pieces egg
  • ¼ 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, ½ cup condensed milk, ½ 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:

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  1. LadyRovi says:

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

    Thanks, Rovi

  2. 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.

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

  4. Kapag fresh ang gamit ko, pinipigaan ko muna mackoy.

  5. Armie says:

    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!

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

  7. 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!!

  8. very nice looks good,im having thanksgiving dinner at my place and this weekend at ito ang naisip kung dessert,kakasawa na kasi pumpkin pie thank u so much.sana dka magsawa sa pagpost ng mga recipes.

  9. Gladys says:

    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!


  10. Kuya,nagutom ako!gawa ako right now!

  11. angelyk says:

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

  12. evieve says:

    kuya,ano ang measurements sa liquids pag ang ginamit sa pag gawa ng casava cake ay tapioca starch?yun lng kc ang availabale d2 sa amin.gumawa ako minsan pero parang goma ang resulta.

  13. Hi kuya…so great u posted one of my favorite (cassava cake)…many thanks! hope u could post the chocolate cake recipe also soon..ung mouth watering talaga…More power!

  14. ah ok kuya.. ask ko na lng sa mga taga Korea dito .. guys san ba nakakabili dito ng grated cassava? help nman.. thankz and more power to you kuya.. :)

  15. 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.

  16. Nakaka inspire kasi kayong mga bumibisita at nagpopost ng feedback. Sana wag din kayo magsawa :)

  17. Thanks richelle.

  18. Mhay, yes po. Mas, maganda kapag fresh cassava ang gamit. Mas matipid din yun :)

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

  20. Ang galing mo talaga. Thank u so much for granting my request. God bless u.

  21. marianne says:

    thank you. i’m baking cassava cake right now

  22. 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..

  23. thank you for sharing your expertise

  24. hello po, ask q lang kung puede po bang gumamit din ng fresh cassava? tnx

  25. richelle says:

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

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

  27. Sharmayne says:

    wow another recipe,! yay! pero kuya anong ginamit mong cheese?cheddar?

  28. Magandang gabi,,, labis akong nalulugod sapagkat sa pamamagitan ng cite na katulad nito ay maibabahagi natin kung gaano kayaman ang ating bayan, kung ang pag uusapa ay sa larangan ng pangungusina…Umaasa ako sampu ng aking pamilya sa patuloy mong pagbabahagi ng iyong nalalaman sa kusina na naka sentro sa mga pagkaing pinoy……MABUHAY K.

  29. 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!

  30. shandyspark says:

    Walang anuman, kapatid. Basta sa pagpapalaganap ng Pilipinong Lutuin, maasahan mo akong laging handang magbigay ng suhestiyon o ideya. Nawa’y ipagpatuloy mo pa ang iyong pagtulong sa mga kapwa nating Pilipino sa buong mundo na nais ibahagi sa kanilang hapag-kainan ang nakagisnan nating panlasang Pinoy.

  31. Grated Sharp Cheddar ang gamit ko dito Sharmayne.

  32. 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.

  33. thanks jehza

  34. Welcome Dors.

  35. My pleasure fhe

  36. Thank you beth. Sana wag kayong magsawang bumisita.

  37. You are welcome Ann

  38. Thanks gail, appreciate it :)

  39. coming soon charneli…paki abangan po