Chewy Filipino Cassava Cake With a Golden Custard Topping

Cassava cake is the chewy, coconut-heavy square I always grabbed from the party table, denser than a regular cake. The custard layer on top is the part worth waiting for as it broils to gold.

With a few simple ingredients, this Filipino Cassava Cake Recipe provides a unique taste experience that captures the essence of traditional Filipino cuisine. It’s an easy-to-follow recipe that both novice and experienced bakers will enjoy.

Deliciously Chewy Cassava Cake with Custard Topping

This cassava cake features a base made from grated cassava combined with coconut milk, sugar, and eggs, resulting in a chewy and flavorful cake. It’s topped with a luscious golden custard layer that adds an irresistible sweetness, perfect for serving at gatherings. The recipe serves approximately 8-10 people.

Ingredients

2 cups grated cassava (fresh or thawed if frozen)
1 cup coconut milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk (for custard topping)
2 egg yolks (for custard topping)
1/4 cup sugar (for custard topping)
1 tablespoon cornstarch (for custard topping)
1 teaspoon vanilla extract (for custard topping)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
Prepare the Cake Mixture: In a large bowl, combine the grated cassava, coconut milk, sugar, eggs, vanilla extract, baking powder, and salt. Mix until well combined.
Bake the Base: Pour the cassava mixture into the prepared baking dish and spread it evenly. Bake for 30-40 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

Make the Custard Topping: In a saucepan, combine the evaporated milk, egg yolks, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency.
Add the Custard: Once the cake base is done baking, pour the custard mixture over the top and spread it evenly. Return to the oven and bake for an additional 10-15 minutes, or until the custard is set and golden on top.
Cool and Serve: Allow the cassava cake to cool before slicing it into squares. Serve it at room temperature or chilled.