Oh man, if you’ve ever scrolled through TikTok late at night and stumbled on a video of someone slicing into a gooey, coconutty cake that looks like pure tropical heaven, you know the feeling that instant “I need this in my life” pull. For me, it was Ria Elciario-McKeown’s one-bowl Filipino cassava cake that stopped me dead in my tracks. I’m talking about the kind of dessert that’s sticky in the best way, topped with a creamy custard that basically hugs your soul, and so ridiculously easy you’ll wonder why you haven’t been making it weekly. Growing up with a mix of cultures in my house, I’ve always had a soft spot for anything involving coconut and a good chew, but this? This cassava cake took it to another level. It’s gluten-free by nature, comes together without a single mixer, and tastes like a party in your mouth chewy base, nutty surprises from macapuno strings, and that buttery topping that makes you forget calories exist.
What sealed the deal for me was Ria’s personal story. She straight-up admits she snacks on a slice every day, and honestly, same. I made my first batch on a random Tuesday when the kids were begging for something sweet but I was too wiped from soccer practice runs to do anything fancy. Thirty minutes of hands-on time later, we had this glorious pan waiting in the fridge, and by dinner, it was gone. The kids fought over the edges (crispiest bits, duh), my husband snuck thirds, and I? I hid a piece in the back for my midnight rendezvous. It’s not just dessert; it’s the kind of treat that sneaks into your routine and makes ordinary days feel special, like a little hug from a Filipino grandma you never had.
Here’s the real magic: this isn’t some fussy, flour-dusted ordeal that leaves your kitchen looking like a crime scene. Nope, one bowl for the batter, a quick saucepan for the custard, and you’re golden. It taps into that deep-rooted Filipino tradition of celebration, think family reunions where the table groans under sweets like this but Ria’s tweaks (hello, extra coconut cream and butter) make it richer, dreamier, and way more addictive. If you’re intimidated by “exotic” ingredients, don’t be; most are at your local Asian market or Amazon, and the payoff? A cake that’s naturally gluten-free, make-ahead friendly, and so versatile you’ll be dreaming up excuses to bake it. Trust me, once you try it, you’ll get why Ria (and now me) can’t quit.
Cassava Cake
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Spatula For thorough mixing
- 1 2-Quart Baking Dish Approximately 9×13 inch pan
- 1 Oven
- 1 Grater If using fresh yuca
Ingredients
Main
- 2 cups grated peeled yuca
- 1 14 ounce can coconut milk
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce can evaporated milk
- 2 large eggs beaten
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Stir yuca, coconut milk, condensed milk, evaporated milk, and eggs together in a bowl until thoroughly combined. Dotdash Meredith Food Studios
- Pour into a 2-quart baking dish. Dotdash Meredith Food Studios
- Bake in the preheated oven until set, about 1 hour. Turn the broiler on and bake until top of cake is browned, 2 to 3 minutes. Cool completely in the refrigerator before serving, about 1 hour. Dotdash Meredith Food Studios
Notes
1. The Heart of the Cake: Key Ingredients That Make It Irresistible
I remember staring at the grocery list for this the first time, thinking, “Frozen cassava? Macapuno what now?” But grabbing those few staples turned my skepticism into straight-up excitement once I tasted the result. The base is a 16-ounce bag of frozen grated cassava thaw it overnight in the fridge for that perfect sticky chew that’s the soul of any good cassava cake. Then sweetened condensed milk steps in as the sneaky sweetener (no extra sugar needed, hallelujah), blending with full-fat coconut milk and a splash of coconut cream for that lush, tropical vibe that screams island escape. Don’t sleep on the macapuno strings either, they’re these syrupy, chewy coconut bits that add nuttiness and fun texture, like hidden treasures in every bite.
Key Highlights
- Frozen grated cassava: Thaw overnight for effortless chewy base
- Sweetened condensed milk: All the sweetness, zero added sugar
- Full-fat coconut milk + cream: Creamy richness without watering down
- Macapuno strings: Chewy coconut surprises that amp up nuttiness
- Melted butter + vanilla: Subtle depth that ties everything together
Those ingredients aren’t just thrown together; they build layers sticky from cassava, sweet and milky from the cans, creamy from coconut, and that little buttery whisper that makes it luxurious. I swapped in a Thai Kitchen coconut milk once when I was out of Grace brand, and it worked like a charm, proving this recipe forgives pantry mishaps. By the end, you’ve got a batter that smells like vacation and bakes into something so comforting, it’s no wonder Ria eats it daily.
2. One-Bowl Bliss: Mixing and Baking the Batter Like a Pro
The “one-bowl” promise isn’t hype, it’s a lifesaver on nights when I’m juggling homework and laundry. Preheat to 350°F, butter an 8×8 metal pan (trust me, glass takes forever), drain your thawed cassava, and dump it all in: coconut milk, condensed milk, macapuno, two eggs, melted butter, salt, vanilla. Stir like you mean it until it’s smooth, no lumps, no drama. Pour into the pan, foil it tight (that steam keeps it moist), and bake for about 70 minutes until the middle’s firm. I set a timer and walk away, maybe fold some laundry, because this cake doesn’t need babysitting.
Key Highlights
- Butter the pan first: Non-stick magic for clean slices
- Foil cover during bake: Steams for ultimate moisture
- 70 minutes at 350°F: Firm center, no guesswork
- Metal pan preferred: Even heat, faster bake time
- Stir batter thoroughly: Smooth texture every time
Pulling that foil off after baking feels like unwrapping a gift: the top’s set, the edges are golden, and your kitchen smells insane. While it’s in the oven, you’ve got time to daydream about slicing into it, and honestly, that’s half the fun. This step turns “I’m too tired to bake” into “I just made dessert from scratch,” and the payoff is a base that’s chewy-sticky perfection, ready for its custard crown.
3. The Custard Crown: That Golden Topping You’ll Dream About
Nothing elevates this cake like the custard. It’s quick, it’s creamy, and it turns “good” into “shut the front door.” In a small saucepan, whisk condensed milk, coconut cream, melted butter, one egg yolk, and salt over medium-low. Stir nonstop for five minutes until it simmers smooth think pudding but dreamier. Pour it warm over the hot cake, spread even, and back in for 15-20 minutes until golden. I crank the broiler for 3-5 minutes at the end for those caramelized spots, but I hover like a hawk because mine once went from perfect to “oops” in seconds.
Key Highlights
- Simmer gently: Smooth custard, no scrambled eggs
- Pour warm on hot cake: Seamless merge, no separation
- 15-20 minutes bake: Sets without drying out
- Broil 3-5 minutes: Spotty brown for extra crunch
- Stir constantly: Creamy texture guaranteed
Once it’s out and cooling (two hours minimum patience is key for that set), you slice into 12 pieces and watch faces light up. The custard sinks in just enough to coat every bite, blending sweet-salt-coconut in harmony. I’ve caught my husband “testing” the edges while it cools, and honestly, who can blame him? This topping isn’t just decoration; it’s the creamy finale that makes you reach for seconds (and thirds).
4. Smart Swaps, Make-Ahead Hacks, and Why It’s a Weeknight Hero
I love a recipe that bends without breaking, and this one? Chef’s kiss. Fresh grated cassava works if frozen, but thaw it well to avoid a watery batter. Brown butter instead of plain melted adds nutty depth melt, swirl till golden, done. Batter chills in the fridge up to a day (stir before baking), and leftovers? Airtight for five days, cold or room temp, no reheating needed. I’ve frozen slices too, but thawing softens the chew, so the fridge is my go-to.
Key Highlights
- Fresh cassava swap: Grate and drain for same chew
- Brown butter upgrade: Nutty flavor in minutes
- Batter make-ahead: Fridge up to 24 hours
- Leftovers last 5 days: Cold snacking perfection
- Gluten-free always: No flour, all joy
These tweaks mean it fits my chaotic life prep Sunday, bake Tuesday, snack all week. Jan, our tester, nailed it: “Tastes like my childhood, creamy-firm, not too sweet.” Her words had me grinning because yeah, it’s that nostalgic hug in cake form, forgiving for busy moms like us who want tradition without the fuss.
5. Beyond the Cassava: A Whirlwind Tour of Filipino Sweet Obsessions
Filipino desserts hooked me with cassava, but they’re a whole rabbit hole of sticky, creamy, nutty wonders that scream celebration. It’s that mix of Spanish, Chinese, and local flair turning rice, coconut, and yams into magic think merienda snacks or fiesta stars that pull everyone to the table. Ube cake’s purple glory with buttercream layers had me Instagram-stalking recipes at midnight; bibingka’s Christmas vibe, topped with cheese and salted egg, is salty-sweet chaos I crave yearly. Taisan’s butter-brushed chiffon with cheesy sugar sprinkle? Humble genius.
Key Highlights
- Ube cake: Purple yam layers, buttercream bliss
- Bibingka: Coconut rice cake, festive cheese top
- Taisan: Airy chiffon, butter-sugar-cheese rush
- Kutsinta: Steamed chewy bites, coconut crown
- Sans rival: Cashew meringue, buttercream heaven
Pichi-pichi’s three-ingredient chew rolled in coconut or cheese is street-food simplicity done right; puto’s colorful rice cakes pair with stews like tiny comfort bombs. Leche flan’s silky topper elevates everything, and biko’s sticky rice with crispy latik? Pure togetherness on a plate. Mango floats and no-bake royales round it out with fruity freshness, each one a story of resourcefulness and joy that made me want a Filipino potluck yesterday.
6. Why These Sweets Steal Hearts (And How to Dive In)
What gets me about Filipino treats isn’t just the flavors, it’s how they weave into life, from quiet snacks to blowout parties, turning “feed the crowd” into “share the love.” That chew from glutinous rice or cassava, the coconut punch, ube’s earthy purple pop. They’re bold but balanced, sweet-salty surprises that hit differently every time. I’ve hosted a “Filipino night” twice now, starting with cassava and spiraling into bibingka and biko, and the table talk? Endless. Sans rival’s “no rival” crunch-cream layers had guests begging for seconds; pichi-pichi’s simplicity won over the pickiest eater.
Key Highlights
- Cultural mash-up: Spanish-Chinese-local fusion magic
- Texture party: Chewy, creamy, crunchy in one bite
- Make-ahead stars: Prep easy, taste better tomorrow
- Party essential: Pulls family together every time
- Beginner-friendly: Humble ingredients, huge wow
Exploring these opened my eyes to hospitality in dessert from warm, generous, unpretentious. Start with cassava if you’re new, then chase ube or biko; your kitchen (and friends) will thank you. It’s not just sweets; it’s that feel-good escape that lingers, making me plot my next batch already. Dive in you won’t regret a single sticky bite.
