Warm Cassava Cake with Coconut Custard Topping

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Filipino dessert of grated cassava baked into a moist cake, topped with a creamy coconut custard that caramelizes beautifully. This Filipino-inspired recipe, ready in about 65 minutes, layers sweetened condensed milk, coconut milk, 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.

Prep: 15 min Cook: 50 min Serves 6 Filipino cuisine 310 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Pour the mixture into a greased 8x8-inch baking pan and smooth the surface.
  3. Step 3: Bake uncovered for 45-50 minutes until the edges are golden and a toothpick inserted into the center comes out clean.
  4. 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.
  5. Step 5: Remove from oven and let cool for 15 minutes before slicing. Serve warm for best flavor and texture.

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