📝 About This Recipe
A cornerstone of Filipino celebration, this Cassava Cake is a decadent, gluten-free delicacy made from grated cassava root, rich coconut cream, and sweet condensed milk. This version features a dense, chewy base topped with a luscious, golden-brown custard layer and strings of preserved young coconut (macapuno). It strikes the perfect balance between earthy, tropical flavors and a creamy, melt-in-your-mouth finish that defines traditional Kakanin.
🥗 Ingredients
Cassava Base
- 2 lbs Grated Cassava (thawed completely if using frozen; squeezed of excess moisture)
- 13.5 oz Coconut Cream (one full can, first extraction/unshaken if possible)
- 10 oz Condensed Milk (reserve remaining 4oz for the topping)
- 1/2 cup Evaporated Milk
- 3/4 cup Sugar (granulated white sugar)
- 2 large Eggs (beaten)
- 1/4 cup Butter (melted and cooled)
- 1/2 cup Macapuno Strings (preserved young coconut sport, drained)
- 1/4 teaspoon Salt
Custard Topping
- 4 oz Condensed Milk (the remainder of the can from the base)
- 1/2 cup Coconut Cream
- 2 large Egg Yolks (strained for smoothness)
- 1/2 cup Cheddar Cheese (finely grated; processed cheese like Eden works best for authenticity)
- 1/4 cup Macapuno Strings (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x13 inch rectangular baking pan or two 8-inch round pans generously with butter or line with wilted banana leaves for an extra aromatic touch.
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2
If using frozen grated cassava, ensure it is fully thawed. Place the cassava in a fine-mesh strainer or cheesecloth and squeeze out about 50% of the liquid to ensure the cake sets properly and isn't too mushy.
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3
In a large mixing bowl, combine the grated cassava, sugar, and salt. Mix well until the sugar is evenly distributed.
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4
Add the coconut cream, evaporated milk, and the 10oz of condensed milk. Stir until the mixture is cohesive and creamy.
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5
Pour in the melted butter and the beaten eggs. Whisk gently until the eggs are fully incorporated into the batter.
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6
Fold in the 1/2 cup of macapuno strings. This adds a delightful textural contrast to the chewy cake.
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7
Pour the cassava mixture into the prepared baking pan. Smooth the top with a spatula to ensure it is level.
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8
Bake in the center rack of the oven for 45 to 50 minutes. The cake should be firm to the touch but the top will still be pale.
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9
While the base is baking, prepare the custard topping. In a small bowl, whisk together the remaining condensed milk, coconut cream, and egg yolks until perfectly smooth.
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10
Once the 45-50 minutes are up, remove the cake from the oven. Carefully pour the custard mixture over the hot cake, spreading it to the edges.
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11
Sprinkle the grated cheddar cheese and the remaining macapuno strings evenly over the custard layer.
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12
Return the pan to the oven and bake for another 15-20 minutes. For a beautiful finish, turn on the broiler for the last 2 minutes until the cheese is bubbling and the custard has golden-brown spots.
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13
Remove from the oven and place on a wire rack. Let the cake cool completely in the pan for at least 1 hour; it needs this time to fully set its structure.
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14
Slice into squares or rectangles and serve at room temperature or chilled.
💡 Chef's Tips
For the best texture, always squeeze the liquid out of the cassava; skipping this leads to a soggy cake. Use 'Full Fat' coconut cream (labeled as Kakang Gata) for the richest, most authentic flavor profile. If the top is browning too fast before the custard sets, tent the pan loosely with aluminum foil. To get clean slices, wipe your knife with a bit of oil or dip it in hot water between each cut. Store leftovers in an airtight container in the fridge for up to 5 days; it actually tastes better the next day!
🍽️ Serving Suggestions
Serve with a hot cup of Barako coffee or a strong jasmine tea to balance the sweetness. Pair with a side of fresh mango slices for a bright, acidic contrast to the rich coconut. Enjoy as a 'Merienda' (afternoon snack) alongside savory Pancit Bihon. For a special dessert, serve slightly warm with a scoop of Ube (purple yam) ice cream on top. Pack into individual banana leaf liners for a beautiful, rustic presentation at parties.