Easy Filipino Cassava Cake Recipe for Busy Families
Easy Filipino Cassava Cake Recipe for Busy Families
Ingredients
- 1 tablespoon unsalted butter 14 g, softened, for greasing the pan
- 2 packages frozen grated cassava thawed (32 oz/907 g total)
- 1 can full-fat coconut milk 13.5 oz/400 ml
- 1 can sweetened condensed milk 14 oz/396 g
- 1 can evaporated milk 12 fl oz/354 ml
- 2 large eggs about 100 g without shells
- 1/3 cup granulated sugar 67 g
- 1/4 cup unsalted butter melted (57 g)
- 1 teaspoon vanilla extract 5 ml
- 1/4 teaspoon fine salt 1.5 g
- 1/2 cup shredded sweetened coconut 40 g, optional, for the top
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish with the softened butter.
- Place the thawed grated cassava in a large bowl. If it has released a large amount of water while thawing, gently press out only the excess liquid; the cassava should still be moist.
- Add the coconut milk, condensed milk, evaporated milk, eggs, sugar, melted butter, vanilla, and salt. Stir well until the mixture is evenly combined and no streaks of egg remain.
- Pour the mixture into the prepared dish and smooth the surface. Sprinkle with shredded coconut, if using.
- Bake for 55 to 65 minutes, until the top is golden in places, the edges are set, and the center no longer looks wet or liquid when the dish is gently moved. A toothpick may come out moist because cassava cake has a soft, pudding-like texture.
- Set the dish on a rack and cool for at least 30 minutes before slicing. For cleaner squares and a firmer texture, cool completely, then chill before cutting. Serve slightly warm or chilled.
This easy filipino cassava cake recipe brings the cozy flavor of a beloved Filipino dessert to a busy family schedule. It uses frozen grated cassava, canned coconut milk, and sweetened condensed milk, so there is no peeling or grating fresh root at home. The result is not a fluffy layer cake: it is a rich, tender cassava dessert with a gently chewy center, creamy coconut flavor, and a golden baked top that is wonderful warm or cold.
Why busy families will love this cassava dessert
Cassava cake is a practical dessert for gatherings, potlucks, and weeknight treats because the batter comes together in one bowl and bakes in one dish. There is no flour to measure, no mixer to wash, and no complicated frosting to prepare. Once the pan is in the oven, you can focus on dinner, homework, or getting the table ready.
For U.S. home cooks, frozen grated cassava is the shortcut that makes this traditional-style treat especially approachable. Find it in the freezer section of many Filipino, Asian, Caribbean, Latin American, or international markets. It may be labeled grated cassava, grated yuca, or grated yucca. Choose plain, unseasoned grated cassava rather than cassava flour, tapioca starch, or packaged sweetened cassava mixtures.
The finished texture is a big part of its appeal. This Filipino cake is moist, dense, and lightly springy, with small tender bits from the grated root. Coconut milk adds richness, while condensed and evaporated milk create the familiar sweet, custardy character. Slice it into small squares for a party dessert, or make larger pieces for an after-school snack with fruit.
Tips for an easy Filipino cassava cake recipe
Thaw the cassava safely in the refrigerator when possible. After thawing, it should look moist, but it should not be swimming in liquid. If there is a large puddle in the bag, gently press out the excess moisture without squeezing the cassava completely dry. Keeping some moisture helps the cake stay tender instead of crumbly.
Stir the batter thoroughly, especially after adding the eggs, so the dairy and cassava are evenly distributed. A 9-by-13-inch baking dish gives the cake a family-friendly thickness and helps it bake evenly. The center should look set rather than shiny or liquid when the pan is gently nudged. Because this is a moist baked dessert, a toothpick does not need to come out perfectly dry.
Allow time for cooling before cutting. Warm cassava cake is soft and comforting, but it becomes firmer and easier to slice after it cools. For neat squares for a party tray, refrigerate the cooled pan for a few hours, then use a sharp knife wiped clean between cuts.
Simple variations and serving ideas
A sprinkle of shredded coconut adds a pretty finish and a little extra texture, but it is optional. For a less-sweet version, use unsweetened shredded coconut on top. A small amount of brown sugar can replace part of the white sugar for a deeper, caramel-like note. Keep the changes modest, though, since the canned milks already provide most of the sweetness and moisture.
Serve slices plain, with fresh mango, pineapple, or berries to brighten the richness. For a Filipino-inspired dessert spread, pair it with this silky easy Filipino leche flan. If you need another relaxed make-ahead option for a warm-weather gathering, this no-bake Filipino mango float is a lovely complement.
Although cassava and tapioca come from the same plant, avoid replacing the grated cassava with tapioca starch or tapioca pearls. The swap will not work in this easy filipino cassava cake recipe, because grated cassava gives the dessert its signature substantial, softly chewy bite. That distinctive texture is why this recipe is sometimes discussed alongside tapioca cake, even though the two desserts are prepared differently.
Storage and reheating
Once fully cool, cover the pan or transfer slices to an airtight container and refrigerate them for up to four days. Chilled cassava cake is delicious straight from the refrigerator and has the firmest texture. To serve it warm, heat one slice at a time in the microwave for 15 to 25 seconds, just until warmed through. Overheating can make the edges tough.
For longer storage, wrap individual slices tightly and freeze them for up to two months. Thaw overnight in the refrigerator for the best texture. This make-ahead quality makes the easy filipino cassava cake recipe useful for planning ahead for birthdays, family visits, or a weekend dessert without last-minute work.
Food safety notes
Use plain frozen grated cassava from a reliable grocery source, and bake the dessert until the center is fully set. Since the batter contains eggs and dairy, do not leave the finished cake at room temperature for more than two hours. Refrigerate leftovers promptly, and reheat only the portion you plan to eat.
Frequently asked questions
Is cassava cake supposed to be gooey?
It should be moist, soft, and custardy, especially while warm, but it should not have a raw-looking or liquid center. If it remains wet after cooling, return the pan to the oven for a few more minutes and check again.
Can I make this dessert a day ahead?
Yes. In fact, many families enjoy it the next day because chilling helps the slices set cleanly and allows the coconut flavor to develop. Keep it covered in the refrigerator until serving.
Can I use fresh cassava instead of frozen?
You can use freshly grated, peeled cassava if it is available, but frozen grated cassava is the easier choice for most U.S. home cooks. If using fresh cassava, grate it finely and use it promptly.
What other international desserts should I try?
If your family enjoys tender, coconut-forward sweets and make-ahead treats, try these beginner-friendly Australian lamington cake squares for a different cake-style dessert. They are a fun option when you want a chocolate-and-coconut treat alongside this easy filipino cassava cake recipe.
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