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Cassava Cake

This cassava cake is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 25 minutes
Course lunch/dinner
Cuisine south american
Servings 10 people
Calories 3314 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk or Spatula For thorough mixing
  • 1 2-Quart Baking Dish Approximately 9x13 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

Ensure the yuca is finely grated for a smooth texture; if using fresh, lightly squeeze out excess moisture for a less dense cake. For an elevated touch, consider adding a thin layer of cream cheese or a mix of sweetened condensed milk and cheese (like a latik or custard topping) before the final broiler step, providing a delightful contrast. Watch carefully under the broiler to prevent burning—it browns quickly. Chilling thoroughly is crucial for the cake to set properly and achieve its ideal firm, yet tender, consistency. A sprinkle of grated mild cheddar cheese on top before broiling is a common Filipino variation.