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“Cassava cake is one of the most loved dessert in the Philippines, this root is a staple food and cultivated since 10,000 years ago first in Brazil”

Chilling time: 2 hour
Cooking time: 50 min
Servings: 24
Calories per serving: 132 kcal


  • Cassava root (peeled and grated) – 800 g (1.76 lb.)
  • Condensed milk – 400 g (14.11 oz.)
  • Pineapple juice – 200 ml (6.76 fl.oz.)
  • Coconut milk – 400 ml (13.53 fl.oz.)
  • Egg – 2 PCs.
  • Grated cheese for topping – optional


  1. In a medium-sized bowl mix the cassava, half of condensed milk, pineapple juice, coconut milk and eggs.
  2. Pre-heat oven at 200 °C (392 °F) and bake cassava mixture for 40 minutes.
  3. Remove briefly the cake from the oven and spread on the surface the remaining condensed milk or, optional, cover surface with a layer of cheese and top with condensed milk.
  4. Return cassava cake in the oven and cook until surface is golden.
  5. Chill in refrigerator for several hours before serving.

1 vote

  • AiDiSan

    hi Peachy,

    i'm so glad I discovered your food blog. what's best about your blog is that you include a video to actually see how you cook the dish aside from listing down the ingredients and procedure.

    i have included your blog in my blogroll and expect i'll visit here often.

  • ildefonso domingo


    sarap ng cassava cake susubukan namin gawin mabuhay ka peachy,puwede bang pakibati mo naman kami dito sa españa salamat..

  • elma

    salamat ulit peach.