Golden brown baked 3 ingredient cassava cake served on a plate with a fork.

Easy Cassava Cake

Delicious, chewy, and creamy 3 ingredient cassava cake.

Print Pin

Course: Dessert, Snack

Cuisine: Filipino

Prep Time: 15

Cook Time: 50

Cooling Time: 15

Total Time: 1 20

Servings: slices

Calories: 280kcal

Cost: $6–$8

Equipment

Large mixing bowl For combining ingredients
Whisk or wooden spoon Mixing batter
9x13 inch baking dish Greased before pouring batter
Grater If using fresh cassava
Oven Preheated to 350°F (175°C)
Measuring cups For condensed milk & coconut milk

Ingredients

2 lbs Fresh or frozen grated cassava Thaw and drain if frozen
1 can (14 oz) Sweetened condensed milk Adds sweetness & creaminess
1 can (13.5 oz) Coconut milk Full-fat recommended for richness

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Grate fresh cassava or thaw and drain frozen cassava.
In a large mixing bowl, combine cassava with sweetened condensed milk and mix well.
Add coconut milk and stir until fully incorporated.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 50 minutes or until top is golden brown and edges pull away slightly.
Let it cool for at least 15 minutes before slicing and serving.

Notes

Optionally top with a layer of condensed milk or cheese during the last 10 minutes of baking for a richer version. Store leftovers in the fridge for up to 3 days.

Nutrition