Classic & Pinoy: Your Cassava Cake Recipe

Cassava Cake is made of freshly grated cassava, eggs, coconut milk, and sugar. It is baked in round tin molds or the regular rectangular cake pan.


Cassava Cake Mix:

  • 2 lbs grated cassava
  • 1 1/4 oz. condensed milk
  • 1 1/2 oz. evaporated milk
  • 1 1/4 oz. coconut milk
  • 1 1/3 oz. coconut cream
  • 2/3 cup sugar
  • 3 eggs and additional 3 egg whites
  • 1 cup grated coconut


  • 3 egg yolks
  • 1/3 cup sweetened condensed milk
  • 1/3 cup reserved coconut milk
  • 1/3 cup reserved coconut cream

Cooking Instructions

  • Pre-heat oven to 350°F.
  • Combine cake ingredients in a large mixing bowl.
  • Mix well.
  • Pour equally into two large greased rectangular pans.
  • Bake until top is no longer liquid (approximately 40 minutes to 1 hour).
  • Mix topping ingredients well and spread evenly on the two cakes.
  • Bake for an additional 20 to 30 minutes.
  • Cool cakes completely.
  • Slice each cake into 24 equal squares.
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