Cassava cake is a popular snack in the Philippines. It is one of the many traditional sweets often sold in street stalls and markets. It’s main ingredient is “cassava” or what we call in Tagalog kamoteng kahoy. Cassava is made into various sweets and delicacies like suman, nilupak, minatamis to name a few.

The first time I made Cassava cake was way back in college. I wasn’t sure exactly what I did wrong but it was a disaster. That put me off making Filipino sweets and desserts.

I finally mustered the courage to make it again after I got tired of eating less than average tasting cassava cake bought from our local Filipino eatery. I have to search for the perfect recipe because what are usually posted online are either too sugar laden or too rich for me.

To make this recipe you will need two packs of grated cassava which are sold in any Asian Store.


To this you will add, 1 can of coconut milk, 1 can of condensed milk, 3 beaten eggs, 1 cup milk (the original recipe called for evaporated milk but I did not have any on hand) and 2/3 cup sugar. It also called for a can of coconut cream but I can’t find any at our local Asian store so I omitted this. Stir everything until well combined. Pour in a well greased baking pan and bake in a 350F oven for about an hour or until set.

To make the topping, set aside 1/3 cup coconut milk. 1/3 cup condensed milk and 1/3 cup coconut cream from your original ingredient list before mixing your batter. Add 3 egg yolks to this mixture and pour on top of the cooked cassava cake. Return to oven and broil until topping is bubbly and golden brown.