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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


Edwin Alcantara (author) from California on September 28, 2020:

Thanks Linda.

Edwin Alcantara (author) from California on September 28, 2020:

Hi Peggy, the flavor and texture is almost like a sweet potato, except dryer. Thanks.

Edwin Alcantara (author) from California on September 28, 2020:

Yes Kalpana, I was surprised too to learn about that. I've been eating it as a child and only found out about the toxicity of raw cassava much later.

Peggy Woods from Houston, Texas on September 28, 2020:

I have never eaten cassava. Does it have a distinctive flavor? Thanks for your cake recipe.

Kalpana Iyer from India on September 28, 2020:

This looks yum! Did not know cassava had traces of cyanide. Very interesting.

Linda Crampton from British Columbia, Canada on September 27, 2020:

I've never eaten cassava. Your recipe sounds very nice. I like the sound of the topping as well as the cake. I think they would be a great combination.

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