Cassava Cake Recipe

Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived.Being a popular dessert, different recipe versions are available for Cassava Cake. This recipe is my personal favorite.Our good friend, Sharon, was kind enough to share this with us. I also got her permission to share it with you guys. I hope that you’ll like it.Let me also add that the procedure is very simple. You don’t need to be a chef or have any Culinary Arts related experience to be able to successfully make this delicious dessert.As for the cost, this should come in real cheap – especially if you grow cassava in your garden.If you are like our other business minded readers, this can even be an income opportunity. We love to see our you benefit using our recipes, that is why we are always encouraging everyone to start your own small business using them. Try this delicious Cassava Cake Recipe and let me know what you think.

Cassava Cake

Cassava Cake Recipe



  • 2 packs grated cassava (about 2 lbs total weight)
  • 1 can coconut milk
  • ½ can evaporated milk
  • 2 pieces raw egg
  • ¼ cup butter, melted
  • 6 tbsp cheese, grated
  • ½ cup condensed milk
  • 14 tbsp sugar


  • 1 can coconut milk
  • 2 tbsp sugar
  • ½ cup condensed milk
  • 2 tbsp flour
  • 2 tbsp cheese, grated
  • 1 piece raw egg

Cooking Procedure

  1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
  2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
  3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
  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 batter by combining the sugar and flour and put-in the heated saucepan.
  6. Pour-in the condensed milk then mix thouroughly.
  7. Add the cheese while stirring constantly.
  8. Pour the 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)
  11. Glaze the topping with the egg white (you may use a basting brush for this step)
  12. Broil the Cassava cake until color turns light brown.
  13. Garnish with grated cheese and serve. Share and enjoy!

Number of servings (yield): 8

Watch the cooking video:


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  1. 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.

  2. 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!

  3. 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.

  4. Sharmayne says:

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

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

  6. richelle says:

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

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

  8. thank you for sharing your expertise

  9. 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..

  10. marianne says:

    thank you. i’m baking cassava cake right now

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

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

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

  14. Thanks richelle.

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

  16. 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.

  17. 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.. :)

  18. 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!

  19. 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.

  20. angelyk says:

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

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

  22. 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!


  23. 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.

  24. 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!!

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

  26. 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!

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

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

  29. 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.

  30. LadyRovi says:

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

    Thanks, Rovi