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The Easiest Creamy Filipino Cassava Cake with Custard Topping

A close-up of a square slice of cassava cake showing the textured base and creamy yellow custard top.
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Learn how to make this authentic Filipino Cassava Cake. It is moist, chewy, and topped with a rich, creamy custard layer. This recipe is simple enough for beginners and delivers classic comfort food flavor.

Ingredients

Scale
  • 4 cups grated cassava (fresh or frozen, thawed)
  • 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
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded young coconut (macapuno), optional
  • For the Custard Topping:
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (14 oz) can sweetened condensed milk
  • 2 large egg yolks
  • 1/4 cup all-purpose flour or cornstarch
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1/4 cup shredded cheddar cheese, for topping (optional)

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, 1 can of condensed milk, 1/2 cup sugar, melted butter, 2 eggs, and vanilla extract. Mix until just combined. If using, stir in the macapuno.
  3. Pour the cassava mixture into the prepared baking pan and spread evenly.
  4. Bake the base layer for 40 minutes, or until the edges are set.
  5. While the base bakes, prepare the custard topping. In a medium saucepan, whisk together the second can of coconut milk, the second can of condensed milk, 2 egg yolks, flour (or cornstarch), 1/4 cup sugar, and salt.
  6. Cook the custard mixture over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
  7. Remove the partially baked cassava cake from the oven. Carefully pour the thickened custard evenly over the top of the cake base.
  8. If using cheese, sprinkle the shredded cheddar cheese over the custard layer.
  9. Return the cake to the oven and bake for another 15 to 20 minutes, or until the custard topping is set and lightly golden brown.
  10. Let the cassava cake cool completely in the pan on a wire rack before slicing. Cooling allows the cake to firm up for a chewy texture.

Notes

  • For a richer flavor, substitute evaporated milk for some of the coconut milk in the base mixture.
  • You can use frozen grated cassava; thaw it completely and squeeze out any excess liquid before mixing.
  • If you prefer a smoother custard, strain the mixture before pouring it over the base.

Nutrition

Find it online: https://kingscook.com/easy-creamy-filipino-cassava-cake-recipe/