Cassava Cake with Custard Topping

As a Filipino in the U.S. without complete access to ingredients indigenous to the Philippines, I, at times, have to substitute this for that and that for this in recreating the dishes I grew up with. A good example would be my chicken tinola and ginisang munggo with chicharon. I use spinach leaves as I do not have consistent access to the more traditional malunggay or ampalaya leaves. Still, considerable variety of Filipino food products are now being imported and made available for us Filipino-American consumers. On most occasions, I have to forgo of “freshness” as these items come pre-packaged or frozen but the convenience and time-saving elements are trade offs I don’t quite mind. If I have to peel and grate cassava roots, crack and milk coconut heads, I’d just as soon forget about making this cassava cake with custard topping. But by simply heading to the freezer section for already-grated cassava and walking down the aisle for canned coconut milk, I can have, in a matter of minutes, this delightful cassava treat baking nicely in the oven.

Cassava Cake with Custard Topping

Cassava Cake with Custard Topping
5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Yield: 18 Servings
  • 1 tablespoon butter or margarine, melted
  • 2 packages (14 oz each) grated cassava
  • 1 bottle (12 oz) macapuno strings
  • 2 cans (14 oz each) coconut milk
  • 2 cans (14 oz each) sweetened condensed milk
  • ½ cup sugar
For the Topping
  • 4 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  1. Using the melted butter or margarine, grease bottom and all sides of baking pan.
  2. In a deep bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk and sugar. Stir well and pour mixture into prepared baking pan. to about ¾ full. Bake in a 375 F oven for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
  3. Remove from oven and pour custard topping mixture over surface of cake. Return back to oven and continue to bake until top sets and lightly browns.
  4. Allow to cool and then slice into serving pieces.
For the Custard Topping
  1. In a bowl, combine egg yolks, sweetened condensed milk and evaporated milk. Stir well. Pour over surface of cake and return to oven to bake until set.
This recipe yields one 9 x 6 and one 6 x 6 baking pans.


Food and Tools You Might Need for this Recipe (Disclaimer: Affiliate Links)
Macapuno String (Coconut Sport) – 12oz (Pack of 3)



  1. Norma B. Muyot says

    Hi Lalaine!
    Thank you for your cassava cake recipe. I made one today and all four kids of mine loved it including the one who does not like sweets.. I am trying your other recipes, they are easy to follow especially for moms like me who do not spend much time in the kitchen. Will be looking forward to other recipes that you’ll post in the future. God bless you..

  2. lorelie says

    G’day! Wanna know if I need to strain the macapuno first or just tip the whole content (syrup & macapuno) to the mix? Thank you in advance for your help.

  3. Gracy says

    Hi Ms. Lalaine,

    the other day i went to a latino market here in new zealand, and i found that Jamaicans do make casava cakes too, i read their recipe but its slightly diffirent from our philippine casava cake , i did not taste their cake but i have the feeling that pinoy casava cake is so much better. but due to seeing the jamaican casava cake, now im craving for the pinoy casava cake, I’ll be hitting the Asian stores today to check if they have the frozen casava.

    To those who are afraid of casava poisoning, when you use fresh casava and grate it your self, Place the grated casava in a cheese cloth or even clean t-shirt and gently squeze out the water and discard. You might need an extra cup of coconut milk or milk though. Thats how we do it back in quezon Province.

    Thank you

    • says

      We have fresh cassava roots here in California but I prefer the frozen ones as easier and faster to prepare. Thanks for the tip, Grace, on how to prepare cassava properly :)

  4. kim says

    hi der ms. lalaine! ask ko lang po if okay and the same lang measurement if i use FRESH GRATED CASSAVA? thanks ahead :)

  5. Satara says

    Hi Ms. Lalaine! Is it okay if I’m gonna use only a half of all the ingredients? I mean just 1 pack of cassava, 1 can condensed milk, 1 can coconut milk and etc. I just want to make a 1 tray for it, if that’s okay and if it will not affect the texture of the cassava cake? Thank you.

  6. ken says

    hi Ms. lalaine,

    it’s a while now since i’ve been trying sime pf your recipe’s and everytime it was a hit not only for my family but to my friends. cassacake cake was a blast! even my sister in NY ask for your recipe even she didn’t taste it yet she said it really looks delicious.

  7. Laarni says

    Hi Ms. Elaine….I am so eager to try this in the future, actually I keep on opening your website because all your recipes seems to be so delicious and easy to make…By the way, is there a frozen grated cassava here in the Philippines? is it available in some supermarkets or groceries here? Thanks!

  8. Cyndie says

    Hi Ms. Lalaine.. Just want to know lang po if those 2 cans of condensed and coconut milk will used all in cassava mixture? then separate po ung sa toppings? so total for 3 condensed milk in recipe? tama po ba?

    Thanks in advance

    • says

      Hello Cyndie

      Yes, 2 cans of coconut milk and 2 cans of condensed dun sa cassava. Another can of condensed milk to combine with 1 can of evaporated milk to use as topping.

      The cassava mixture will be more on the thin side but don’t worry, the cake will come out soft and delicious :)

      • Cyndie says

        Thanks for your response Ms. Lalaine. . I already tried it and my friends told me na super yummy daw. . so now they called me and they want to order. . (thinking to start small business here at UAE). . :)

        Will try your mini egg pie. . hope maging successful din..

        Thank u Again… 😉

        • says

          Oh wow! How cool! I am so excited for you. Perfect time to start a food business because the holidays are here, maraming parties and get togethers at nasa spending mood ang mga tao. I used to sell the mini egg pies too and they were pretty popular. May I also suggest the coconut macaroons? They are so easy to make and are perfect for holiday gift giving. I bring them often at work and I always get orders, tamad nga lang ako gumawa to sell. :( Here is the link

          Wishing you much success!

  9. Emma says

    Hi Ms. Lalaine….I used to make a cassava cake but not with the custard topping but one of my friend wanted one with this topping so I googled and found this recipe of yours. I tried it and it was a success. From now on, this is what I am going to make…..the only thing is I change the macapuno strings to a Langka, I cut it into strips. Thank you for sharing your recipes. I will try the mini egg pies one of these days.

    • says

      Hello Emma

      I am glad the cassava cake was a success. Mas masarap siya talaga with custard on top, mas nakaka-addict. I’ve never tried langka before, curious tuloy ako. Thanks for the tip. :)

  10. Riena says

    It was my first time making the Cassava with custard filling and I was very pleased with the results! It was so yummy! I never attempted to make it before because I thought that it was hard to make, and I am very glad that I did it! Thanks for this delicious recipe of yours!

  11. says

    Hi there! I’d like to try your recipe for my blog where I use ingredients I’ve never tried. I did some reading about cassava, and it says to take care to cook it because of toxins. If I have fresh cassava rather than the frozen grated stuff you used, can I just grate it and follow your recipe, or do I need to pre-steam it? Thanks!! Can’t wait to try this!

  12. Tanya says

    Hi! My coworker made your recipe and brought the cake to our Christmas party last year…but she omitted the sugar in the cassava and it still tasted so good and delicious…not too sweet! Everybody loved it and gobbled every single morsels left!! My question, what size baking pan do you use for this? Thanks!

    • Lalaine says

      Hi Tanya

      I use 11 x 7 x 2 size rectangular pan.

      I am happy to hear that my cassava cake was part of your Christmas festivities and that everyone enjoyed it. :)

  13. says

    I want to make this! This might be the first recipe for cassava cake I’ve seen though without eggs in the actual cake. You have them in the custard topping. How much difference does it make with and without the eggs?

    • Lalaine says


      Without eggs, the actual cake is softer in texture. The topping is like flan on top of the cassava cake. Hope you try it :)

  14. Anna says

    Hi, thanks for the cassava cake recipe. Planning to try your recipe but I have a question on the ingredients. Is the sugar needed for the cassava mixture? I did not see it mentioned in the instructions when combining the ingredients.

    • Lalaine says

      Hello Anna

      Yes, the 1/2 cup sugar is added to the cassave mixture. Thanks for pointing it out, recipe corrected :)

  15. Stephanie says

    Hi, Ms Lalaine, thanks for sharing your cassava cake recipe! I’m a little confused with the custard topping, is it no cook even with raw egg yolk? :)

    • Lalaine says

      Hello, Stephanie.

      No, after you mix together the egg yolks, condensed milk and evaporated milk, pour the liquid mixture on top of cake and return to oven to cook for a few more minutes until the custard sets and lightly browns. I am so sorry for the confusion.

      Thanks for the visit and I hope you try the cassava. Sooo good. :)

      • Satara says

        Hi Ms. Lalaine! Is it possible to substitute buko pandan instead macapuno? Thank you.
        Im gonna make this recipe tomorrow for the Despidida party..

        • says

          Hi Satara

          Buko pandan is a flavoring and I won’t suggest using it in this cassava cake. I am afraid it will change the color to green instead of a nice golden yellow. Macapuno are shredded coconut sport, if you don’t have them, just omit and the cassava cake will be fine.

          • Satara says

            Haha sorry for the stupid question! I’m always confused about buko pandan and macapuno.. Thanks for the immediate response, Lalaine. I’m gonna bake this recipe today with macapuno of course.

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