Special Cassava Cake Recipe | Creamy, Delicious, and Not Too Sweet
Special Cassava Cake Recipe
Special Cassava Cake is one of the most loved Filipino kakanin recipes because of its rich coconut flavor, soft and chewy texture, and creamy custard topping. If you’re looking for a homemade Special Cassava Cake Recipe that is easy to prepare and uses only a few simple ingredients, then you’re in the right place.
Cassava cake has been a favorite Filipino merienda and dessert for generations. It is commonly served during birthdays, fiestas, holidays, Christmas, New Year, and family gatherings. Unlike many commercial versions that can be overly sweet, this Special Cassava Cake Recipe is perfectly balanced. It has just the right amount of sweetness, allowing the natural flavor of cassava and coconut to shine through.
What makes this recipe even better is that it only requires 5 basic ingredients: fresh cassava, condensed milk, evaporated milk, coconut cream, and sugar. The creamy topping adds another layer of richness that perfectly complements the soft cassava base.
One important secret to making the best Special Cassava Cake Recipe is choosing fresh cassava. Fresh cassava should be bright white inside. Avoid cassava that has yellowish flesh because it may already be old and can affect both the flavor and texture. Also, remove the thick brown skin completely because leaving some of it may result in a slightly bitter taste.
Whether you’re making this for your family, selling it as a small business, or bringing it to a potluck, this Special Cassava Cake Recipe is guaranteed to impress everyone. Once you taste its creamy topping and chewy cassava base, you’ll understand why it remains one of the most popular Filipino desserts.
10 Tips for the Best Special Cassava Cake Recipe
- Choose freshly harvested cassava with bright white flesh.
- Remove the thick peel completely to avoid bitterness.
- Grate the cassava finely for a smoother texture.
- Do not squeeze the grated cassava unless it’s too watery.
- Use coconut cream instead of coconut milk for a richer flavor.
- Preheat your oven before baking.
- Do not overbake the cassava base to keep it moist.
- Cook the topping until slightly thick before spreading.
- Let the cake cool completely before slicing.
- Chill the cake for a few hours if you prefer a firmer texture.
Special Cassava Cake Recipe | Creamy, Delicious, and Not Too Sweet
Ingredients
Base
- 630 grams grated cassava from approximately 3/4 kg unpeeled or 650 grams peeled cassava or 2 1/2 cups grated
- 3/4 cup condensed milk
- 3/4 cup evaporated milk
- 3/4 cup coconut cream
- 2 tablespoons white sugar
Toppings
- 1/3 cup condensed milk remaining from the can
- 3/4 cup + 1/2 tablespoon evaporated milk
- 1 cup + 1 tablespoon coconut cream
- 2 tablespoons white sugar reduce to 1 tablespoon if preferred
Instructions
Prepare the Cassava
- Peel the cassava carefully and completely remove the thick brown skin.
- Wash thoroughly.
- Grate the cassava using a fine grater.
Make sure the cassava is bright white and freshly harvested.
Make the Base
- In a large mixing bowl, combine: grated cassava, condensed milk, evaporated milk, coconut cream, and white sugar.
- Mix until everything is evenly combined.
- Pour into a lined baking pan.
- Bake in a preheated oven at 180°C for 50 minutes to 1 hour. Baking time may vary depending on the size of your baking pan and your oven.
Prepare the Topping
- Combine: condensed milk, evaporated milk, coconut cream, and sugar.
- Cook over medium-high heat, then reduce to medium-low once it’s already hot.
- Stir continuously until the mixture becomes slightly thick and starts sticking lightly to the back of your spoon. If lumps appear, use a balloon whisk until smooth.
- Transfer to another bowl immediately to stop the cooking process.
Finish Baking
- Test the baked cassava using a toothpick. It is ready once no wet batter sticks to the toothpick. Do not overbake.
- Spread the cooked topping evenly over the cassava.
- Return to the oven. Bake again at 180°C for 15 minutes.
- Allow the cassava cake to cool completely.
- Slice and serve.
Other Ways of Cooking
Steamer
Yes. The cassava base can be steamed until fully cooked, then topped with the cooked topping and steamed again for several minutes until the topping is set. The texture will be softer and moister than the baked version.
Air Fryer
An air fryer may work only if your baking pan fits comfortably inside the basket. Since most cassava cakes are baked in larger pans and require even heating for a long time, a conventional oven is still the better choice. If using an air fryer, lower the temperature slightly and monitor closely, as cooking times vary by model.
Storage
Store leftover Special Cassava Cake in an airtight container.
Refrigerator: Keeps fresh for up to 5 days.
Freezer: Freeze for up to 2 months. Wrap individual slices before freezing for easier serving. To serve again, thaw overnight in the refrigerator or allow it to come to room temperature before eating.
Frequently Asked Questions
Can I use coconut milk instead of coconut cream?
Yes, you can. However, coconut cream is highly recommended because it contains more coconut solids, giving the cassava cake a richer flavor and creamier topping. If using coconut milk, expect a lighter and slightly thinner consistency.
Should I squeeze the grated cassava?
No. Freshly grated cassava for this recipe should not be squeezed because its natural moisture helps keep the cake soft and moist. Only drain or lightly squeeze it if the grated cassava is excessively watery, which sometimes happens with frozen grated cassava after thawing.
Can I use cassava flour?
No. Cassava flour is not a suitable substitute for grated cassava in this recipe. Cassava flour is made from dried cassava and behaves very differently during baking. It cannot provide the chewy texture, moisture, and structure of fresh grated cassava. For authentic cassava cake, always use fresh or frozen grated cassava.
Can I use frozen grated cassava?
Yes. Frozen grated cassava works very well. Simply thaw it completely and drain only if there is excessive liquid before mixing the ingredients.
Why is my cassava cake watery?
It may be underbaked, the topping was added too early, or the cassava contained too much excess liquid. Always perform the toothpick test before adding the topping.
Why is my cassava cake dry?
This usually happens when it is overbaked. Remove it from the oven as soon as the toothpick comes out without any liquid batter.
Can I reduce the sugar?
Yes. Since condensed milk already provides sweetness, you may reduce the added sugar according to your preference.
Special Cassava Cake Recipe Video
For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.
https://www.youtube.com/@onyokkokok8538
Discover more step-by-step written recipes by clicking the link below.
Filipino Recipes & Cooking – Onyok Kokok Kitchen
Final Note
This Special Cassava Cake Recipe is proof that delicious Filipino desserts don’t need complicated ingredients. With only five pantry staples, you can create a rich, creamy, chewy, and satisfying cassava cake that’s perfect for merienda, celebrations, or even for selling.
If you try this Special Cassava Cake Recipe, let us know how it turned out. We’d love to hear about your experience. Happy baking!
