Warm Cassava Cake with Coconut Custard Topping
A traditional Filipino dessert of grated cassava baked into a moist cake, topped with a creamy coconut custard that caramelizes beautifully. This filipino-inspired desserts ready in about 65 minutes layers sweetened condensed milk, coconut milk, large eggs, beaten into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 cup sweetened condensed milk
- 1 cup coconut milk
- 3 large eggs, beaten
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup grated cheese (optional, for topping)
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, combine 2 cups grated cassava, 1 cup sweetened condensed milk, 1 cup coconut milk, 3 beaten eggs, 1/2 cup sugar, 1/4 cup melted butter, 1 tsp vanilla extract, and 1/4 tsp salt. Mix thoroughly until well combined.
- Step 2: Pour the mixture into a greased 8x8-inch baking pan and smooth the surface.
- Step 3: Bake uncovered for 45-50 minutes until the edges are golden and a toothpick inserted into the center comes out clean.
- Step 4: If desired, sprinkle 1/4 cup grated cheese evenly on top during the last 10 minutes of baking to melt and brown slightly.
- Step 5: Remove from oven and let cool for 15 minutes before slicing. Serve warm for best flavor and texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Warm Cassava Cake with Coconut Custard Topping take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Warm Cassava Cake with Coconut Custard Topping?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Warm Cassava Cake with Coconut Custard Topping?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Warm Cassava Cake with Coconut Custard Topping for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Warm Cassava Cake with Coconut Custard Topping?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
