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Filipino Cassava Cake

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Filipino cassava cake (also called cassava pudding)

Filipino cassava cake (also called cassava pudding)

What Is Cassava?

Cassava is a root vegetable, similar to sweet potato, that is found in Latin America, the Philippines, and the Caribbean. It's also known as yucca. In the Philippines, it's known as "kamoteng kahoy" (literally translates to "wooden sweet potato," because it's hard like wood). This root actually contains cyanide, so it cannot be eaten raw. It must be cooked in order to remove the toxicity.

Cooked cassava is used in Filipino desserts such as ginataan, in which the cassava is simmered in coconut milk. It is also used in puddings, such as this recipe. In some cases, it can be eaten by itself after boiling.

Cook Time

Prep timeCook timeReady inYields

15 min

55 min

1 hour 10 min

7-10 servings


For the cake:

  • 2 pounds grated cassava, available frozen at Asian stores
  • 2 cups coconut milk
  • 1 (14-ounce) can condensed milk
  • 1 (12-ounce) can evaporated milk
  • 3/4 cup white sugar
  • 4 eggs

For the topping:

  • 2 egg yolks, beaten
  • 6 tablespoons coconut milk
  • 6 tablespoons condensed milk
This is what cassava (aka yucca) looks like.

This is what cassava (aka yucca) looks like.


  1. Preheat the oven to 350°F.
  2. Thaw the grated cassava.
  3. Combine all of the cake ingredients in a mixing bowl.
  4. Pour the mixture into a greased, 13x9 inch baking pan. For best results, use a metal baking pan with straight-edges and sharp corners.
  5. Bake for 30 minutes.
  6. In another bowl, combine the topping ingredients. Spread the topping over the cake.
  7. Bake for another 25 minutes.


  • Top with grated cheese before serving or add it to the topping mixture.
  • Use freshly grated cassava instead of frozen grated cassava.
  • Omit the topping if desired.

Straight-Edge Rectangular Baking Pan