Easy Cassava Cake Recipe Video

Being a popular dessert, different recipe versions are available for Cassava Cake. This recipe is my personal favorite. Our good friend, Sharon, was kind enough to share this with us. I also got her permission to share it with you guys. I hope that you’ll like it.


Difficulty LevelEasyHealth IndexJust Enjoy
SpecialityMain Ingredient,


 Grated cassava2 Pound (2 Packs)
 Evaporated milk1⁄2 Can (5 oz)
 Butter1⁄4 Cup (4 tbs), melted
 Coconut milk1 Can (10 oz)
 Sugar2 Tablespoon
 Condensed milk1⁄2 Cup (8 tbs)
 Flour2 Tablespoon
 Cheese2 Tablespoon, grated
 Raw egg1

Nutrition Facts

Serving size

Calories 451 Calories from Fat 167

% Daily Value*

Total Fat 19 g29.8%

Saturated Fat 14 g70.2%

Trans Fat 0 g

Cholesterol 57.1 mg

Sodium 97.1 mg4%

Total Carbohydrates 64 g21.3%

Dietary Fiber 2.9 g11.7%

Sugars 19.1 g

Protein 7 g14.5%

Vitamin A 7% Vitamin C 42%

Calcium 15.7% Iron 7.1%

*Based on a 2000 Calorie diet


Preparing the batter:

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly

2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.

3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)

4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.

Preparing the Topping:

5. Combine the sugar and flour and put-in the heated saucepan.

6. Pour-in the condensed milk then mix thouroughly.

7. Add the cheese while stirring constantly.

8. Pour the coconut milk and stir constantly for 10 minutes

9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.

10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)

11. Glaze the topping with the egg white (you may use a basting brush for this step)

12. Broil the Cassava cake until color turns light brown.

13. Garnish with grated cheese and serve. Share and enjoy!

Editors Review

This video is in Filipino.



storm says :

is the measurement the same if i will use the fresh cassava?
Posted on: 13 June 2012 - 6:20am
Samina Tapia profile page

Samina Tapia says :

Hi Storm, You most certainly can use fresh cassava for the recipe instead of the packaged grated type. However it must be prepared correctly or it can be toxic. Allow the peeled root to steep in water, and then discard the water as it contains toxins. If using fresh cassava, remove skin and grate. If frozen, the skin would have been removed. Just grate finely. Squeeze as much of the juice out of the grated cassava. You may have to do this a 3-4 times. Discard the juice. You can use a large cheese cloth to help you squeeze out the moisture. The weight of the cassava after all the juice is squeezed out should be about 11/2 to 2 pounds. This will be super hard work, to grate and then squeeze the liquid out. Also the texture of the cake will not be the same as that when made using de-hydrated grated cassava.
Posted on: 14 June 2012 - 1:11am

storm says :

what would happen if i will going to use the fresh cassava rather than the dried one,
Posted on: 13 June 2012 - 6:18am