Cassava Cake Easy Recipe

One of the tropical food that I miss eating is this Cassava cake. I remember it was expensive to buy this when I was in Philippines. Same here in the US, it is still expensive because the ingredients are in dollars. I didn’t regret buying it online though and it is at Phil-am store that I used to buy the tropical ingredients that I like to use. We also have an Asian store here but their products are very limited compared to Phil-am’s online.

Thanks to Mommy Rcel at for this baking inspiration. I baked 2 batches of these during Christmas. These are the ingredients that I used to make this Cassava cake:

  • 1 can of coconut milk
  • 1 bottle of macapuno/coconut strings
  • 1 can of condensed milk
  • 2 eggs
  • 2 small packets of grated Cassava
  • a pinch of salt
  • 2 teaspoons of Vanilla
  • shredded cheddar cheese for toppings

Mix all ingredients except the grated cheese. Set the temperature on your oven to 350 degrees F. Bake for 1 hour and 15 minutes or until top appears brown. Let cool on a rack and apply shredded cheese for toppings. Serve hot or cold but I prefer hot with hot chocolate. Smiles.


These are the ingredients I used on making the Cassava cake. The coconut milk should be in here but I forgot to include it (you should include it in your ingredients).


Blending all ingredients together.


And voilah, the baked cassava cake!


I thought it would be sticky but nope, it has nice and soft clean cut.


Just being me, applying some drama. I love this recipe!


Cassava cake, everyone?

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