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Cassava Cake Special

Course Dessert
Cuisine Filipino



  • 3 cups cassava (grated and sap squeezed out)
  • 1 cup tender coconut shreds
  • 2 cups brown sugar
  • 4 pieces eggs beaten
  • ½ teaspoon salt
  • ½ cup melted butter
  • 1 can evaporated milk
  • 1 cup nata de coco (optional)

For topping:

  • 1 can condensed milk
  • ¼ cup butter frozen
  • quick melt cheese


  1. Preheat oven to 200°C/400°F. Line a 12” x 12” greased pan with banana leaves and set aside.
  2. Mix all ingredients except topping ingredients and pour into pan and spread evenly.
  3. Bake for 20 minutes until cake is partially set then drizzle condensed milk evenly over the top and finish by topping with grated frozen butter.
  4. Bake for 45 minutes at 200°C/400°F or until top begins to brown. Remove from oven and immediately grate quick melt cheese over cassava cake and cool.