Cassava Cake (Filipino baked coconut cassava cake)

Name: Cassava Cake (Filipino baked coconut cassava cake)
Total time: 1 h 30 min
Cuisine: Filipino
Ingredients: 700g grated cassava, frozen and thawed, or fresh peeled and finely grated; 400ml coconut milk, 300 ml for the base mix, 100 ml for the topping; 400g sweetened condensed milk, one tin, 300 g for the base mix, 100 g for the topping; 5 eggs, 3 whole eggs plus 2 yolks for the topping; 50g butter, melted, plus extra for greasing; 1 tsp vanilla extract

A dense, chewy, creamy cake of grated cassava and coconut milk with a golden custard top.

Time1 hr 30
LevelEasy
Costabout £0.58 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

700 ggrated cassavafrozen and thawed, or fresh peeled and finely grated
400 mlcoconut milk300 ml for the base mix, 100 ml for the topping
400 gsweetened condensed milkone tin, 300 g for the base mix, 100 g for the topping
5eggs3 whole eggs plus 2 yolks for the topping
50 gbuttermelted, plus extra for greasing
1 tspvanilla extract

Method

1
Heat the oven to 180°C (160°C fan). Grease and line a 23 cm square tin.
2
Squeeze the thawed cassava gently in your hands to remove the extra water. It should be damp, not bone dry.
3
Beat the 3 whole eggs in a large bowl, then mix in the cassava, 300 ml coconut milk, 300 g condensed milk, melted butter and vanilla until smooth.
4
Pour into the tin and bake for 45 minutes until set around the edges.
45 min
5
Whisk the 2 egg yolks with the remaining 100 ml coconut milk and 100 g condensed milk. Pour evenly over the cake.
6
Bake for 15 minutes more until the topping is set, then grill for 3 to 4 minutes until golden in patches. Cool completely in the tin before cutting into squares.
15 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.