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Cassava Cake with Custard Topping is a timeless dessert that holds a special place in Filipino culture and cuisine. Known for its soft, chewy texture and rich custard layer, this two-layer cake delivers a sweet and satisfying experience with every bite. The main ingredient, cassava—also known as yuca or manioc—is a root vegetable that lends a dense, slightly springy base, while the custard topping adds a creamy, luscious finish that makes this dish both indulgent and comforting. Often enjoyed at fiestas, family reunions, and special occasions, this dessert is as nostalgic as it is delicious. It’s simple to make, rich in tradition, and deeply rooted in the flavors that define many Filipino childhoods.

Full Recipe:

Ingredients

2 pounds grated cassava (fresh or frozen, thawed if frozen)
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 can (13.5 ounces) coconut milk
1/2 cup sugar
3 large eggs
1/4 cup melted butter

For the custard topping:

1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
3 egg yolks

Directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking pan. In a large mixing bowl, combine the grated cassava, sweetened condensed milk, evaporated milk, coconut milk, sugar, eggs, and melted butter. Stir until well mixed and pour the mixture evenly into the prepared pan. Bake the cassava base in the oven for about 45 to 50 minutes or until it is mostly set. Meanwhile, prepare the custard topping by whisking together the condensed milk, evaporated milk, and egg yolks in a separate bowl until smooth. Once the base is set, take the pan out of the oven and pour the custard topping evenly over it. Return the pan to the oven and bake for another 15 to 20 minutes, or until the custard is set and lightly browned on top. Let the cake cool completely before slicing and serving.

Nutrients

High in carbohydrates for energy
Contains moderate protein from eggs
Rich in healthy fats from coconut milk
Source of calcium from evaporated milk
Provides essential vitamins like B12 and D

Why This Recipe Stands Out

Cassava Cake with Custard Topping stands out as a dessert not only because of its comforting flavor but also because of its unique composition. The base, made primarily from grated cassava, offers a chewy and moist consistency that’s unlike most Western cakes. This chewy texture is incredibly satisfying and has a naturally earthy sweetness that complements the sugary richness of the custard. The custard layer on top is what elevates this dish from a simple cassava cake to a decadent, layered dessert. The smooth and creamy custard provides a beautiful contrast to the dense base, resulting in a dessert with dynamic textures that keep each bite interesting.

The simplicity of the ingredients also makes this recipe accessible. Despite its luxurious taste, it doesn’t rely on any hard-to-find components. Most of the items—like condensed milk, evaporated milk, and eggs—are pantry staples in many Filipino households. This makes it easy to prepare without needing to visit specialty stores. Moreover, the cake stores well and even tastes better the next day after the flavors have had time to meld together. That versatility and staying power make it a go-to dessert for many home cooks.

Another reason why this recipe is beloved is its nostalgic value. Many Filipinos associate cassava cake with special gatherings and holidays, creating a sense of warmth and memory with every slice. It’s a dessert that can quickly become a family tradition, passed down through generations. While new variations and modern takes exist, the original cassava cake with custard topping continues to be a staple for good reason—it satisfies, comforts, and brings people together.

The Benefits of the Ingredients

The ingredients in cassava cake aren’t just flavorful—they also offer several benefits that contribute to both the texture and nutritional profile of the dessert. At the heart of the recipe is cassava, a starchy root vegetable that is naturally gluten-free and rich in carbohydrates. This makes it an excellent source of energy, particularly for those with gluten sensitivities or those who prefer grain-free alternatives. Cassava is also high in dietary fiber, which helps in digestion and maintaining a healthy gut.

Coconut milk, another essential component, lends creaminess and a distinct tropical flavor that’s synonymous with Filipino desserts. It’s rich in medium-chain triglycerides (MCTs), a type of fat that can provide quick energy and may support brain function. It also adds a luxurious mouthfeel that makes each bite of cassava cake feel indulgent. Coconut milk pairs perfectly with cassava, bringing out its natural flavor while enriching the overall dish.

Eggs play a critical role in binding the ingredients and adding structure to both the base and the custard layer. They’re a great source of high-quality protein and essential nutrients such as vitamin D, choline, and B vitamins. The use of both whole eggs and egg yolks in the recipe helps balance moisture and richness. Meanwhile, the inclusion of condensed and evaporated milk boosts the dessert’s creaminess and sweetness, while also providing calcium and vitamin D, which are important for bone health.

Even the butter, though used in a modest amount, contributes to the depth of flavor and moistness. It enhances the richness without overpowering the other ingredients. When all these components are combined, they create a dessert that is not only satisfying to eat but also nourishing in its own unique way.

Cooking Tips

When making cassava cake with custard topping, there are a few key tips to ensure the best results. First, if you’re using frozen cassava, make sure to thaw it completely and drain any excess moisture. Too much water can affect the texture of the cake, making it soggy rather than firm and chewy. If you have access to fresh cassava, grating it yourself will give you the most authentic texture and flavor.

Another important tip is to monitor the baking time closely. The base should be mostly set before you pour on the custard topping. If the base is too runny, the custard might sink rather than sit on top as a separate layer. The best way to check is by gently jiggling the pan—if the edges are firm and the center slightly wobbly, it’s ready for the topping.

The custard mixture should be well-blended to avoid lumps. Use a whisk to fully incorporate the egg yolks and milks until smooth. When pouring the custard over the base, do so gently and evenly to maintain the separation of layers. After the final bake, allow the cake to cool completely. This helps the custard set properly and makes slicing easier and cleaner.

It’s also helpful to refrigerate the cake for at least a couple of hours before serving. Not only does this improve the texture, but it also allows the flavors to deepen and develop. The cake can be stored in the refrigerator for up to five days, making it a great make-ahead dessert option for parties and events.

Serving Suggestions

Cassava Cake with Custard Topping is versatile enough to be served in various settings, from casual snacks to elegant dessert platters. It can be served warm for a soft, melt-in-your-mouth experience or chilled for a firmer, more structured slice. Many people prefer it cold, as the custard becomes denser and more luxurious after refrigeration.

This cake pairs wonderfully with beverages like hot tea or freshly brewed coffee, offering a satisfying contrast between the sweetness of the dessert and the slight bitterness of the drink. For added visual appeal and a touch of flavor, you can garnish the top with grated cheese, toasted coconut flakes, or a light dusting of powdered sugar. These additions not only enhance the look but also add another layer of taste.

If you’re serving this at a party or buffet, consider cutting it into small squares or rectangles for easy handling. Its compact size makes it ideal for serving in cupcake liners or on decorative trays. Because it’s naturally rich and filling, smaller portions are typically enough to satisfy a sweet craving. You can also pair it with other traditional Filipino desserts like leche flan, sapin-sapin, or ube halaya for a colorful and culturally rich dessert spread.

Conclusion

Cassava Cake with Custard Topping is a dessert that perfectly encapsulates the heart of Filipino cuisine—simple ingredients elevated through thoughtful preparation and cultural significance. Its chewy base and silky custard top create a textural harmony that delights the senses, while its sweet, coconut-infused flavor brings comfort and nostalgia to those who grew up with it. For those new to Filipino desserts, this cake offers a delicious introduction that’s easy to prepare and deeply rewarding to share.

Beyond its taste, the cassava cake also symbolizes connection—between generations, among families, and across gatherings. It’s the kind of dish that becomes a staple at celebrations and one that sparks fond memories long after the last bite. Whether you’re a seasoned home baker or a beginner in the kitchen, making cassava cake with custard topping is a fulfilling experience. With just a few pantry staples and a little bit of time, you can create a dessert that’s rich in flavor, tradition, and meaning.

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