Cassava Cake with Custard Topping

3.95 from 101 votes

Cassava Cake with Custard Topping

Cassava Cake with Custard Topping made with grated cassava and coconut milk. Soft and moist with a creamy flan topping, this classic Filipino treat is the ultimate snack or dessert. And it's naturally gluten-free, too!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dessert

Cuisine: Filipino

Servings: Servings

Calories: 653kcal

Author: Lalaine Manalo

Ingredients

1 tablespoon butter or margarine, melted
1 package (16 ounces) frozen grated cassava, thawed but NOT drained
1 bottle (12 ounces) macapuno strings, drained
1 can (13.5 ounces) coconut milk
1 can (14 ounces) sweetened condensed milk
¼ cup sugar

For the Custard Topping

2 egg yolks
7 ounces condensed milk
6 ounces evaporated milk

US Customary - Metric

Instructions

Preheat oven to 375 F. Brush bottom and all sides of a 9 x 6 baking pan with butter. Set aside.
In a large bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk, and sugar. Stir well. If using freshly grated cassava which is usually squeezed dry, add ¼ cup of water to the mixture.
Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean; if the cake is browning too much, tent with foil.
Meanwhile, In a bowl, combine custard ingredients: egg yolks, 7 ounces sweetened condensed milk, and 6 ounces evaporated milk. Stir until well-blended and strain using a fine-mesh sieve.
Remove the cake from the oven and carefully pour custard topping mixture over the surface to cover entirely. Return to the oven and continue to bake for about 15 to 20 minutes until a toothpick inserted in the center of the flan comes out clean.
Remove the cassava cake from the oven and allow to cool before slicing into servings.

Video

Notes

The recipe uses frozen cassava. Thaw fully, but DO NOT DRAIN. If using fresh cassava, add ¼ cup to ½ cup of water to return back the liquid lost from squeezing. This is important to yield the soft, moist texture of this recipe.
Aside from some dark spots at the edges, the cake is mostly even in color. Make sure to use a light-colored baking pan so the bottom of the cake doesn't darken too much during the twice-bake process. If the cake or custard is browning too quickly, loosely tent with a foil.

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