Print

Authentic Filipino Cassava Cake with Coconut-Cheese Topping

A square slice of rich, moist cassava cake with shredded coconut texture and a golden, baked cheese topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a moist, chewy Filipino Cassava Cake topped with a rich, slightly salty cheese custard layer.

Ingredients

Scale
  • 3 cups grated fresh or frozen cassava, thawed and drained
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted unsalted butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded young coconut (optional, for base)
  • 1/4 cup Macapuno strings (optional, for base)
  • For the Topping:
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1/2 cup shredded sharp cheddar cheese, plus extra for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the grated cassava, 1 can of coconut milk, condensed milk, 1/2 cup sugar, melted butter, eggs, vanilla extract, and optional coconut/macapuno. Mix until just combined.
  3. Pour the base mixture into the prepared baking pan.
  4. Bake the base layer for 40 minutes, or until the edges are set.
  5. While the base bakes, prepare the topping. In a small saucepan, whisk together the second can of coconut milk, 1/2 cup sugar, and egg yolks.
  6. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Do not boil.
  7. Remove the topping mixture from the heat and stir in the 1/2 cup of shredded cheese until melted and smooth.
  8. Carefully pour the topping evenly over the partially baked cassava base.
  9. Sprinkle a little extra cheese on top for garnish.
  10. Return the cake to the oven and bake for another 15 to 20 minutes, or until the topping is golden brown and set.
  11. Let the cake cool completely in the pan before slicing. This helps achieve a chewy texture.
  12. Serve at room temperature or slightly chilled.

Notes

  • If using frozen cassava, make sure you squeeze out as much excess liquid as possible before mixing.
  • For a richer topping, use evaporated milk instead of the second can of coconut milk.
  • This cake tastes better the next day once the flavors have settled.

Nutrition

Find it online: https://delishdiarist.com/cassava-cake-recipe-filipino-coconut-cheese/