🧾 Ingredients
🥥 Cake Base
• 1 kg grated cassava (fresh or frozen, well-drained)
• 1 can (400 ml) coconut milk
• 1 can (390 g) condensed milk
• 2 large eggs
• 50 g butter, melted
• 1/2 cup sugar (adjust to taste)
• 1/2 tsp salt
🧀 Topping (Cheese Layer)
• 100–150 g grated cheddar cheese (or quick-melt cheese)
🍰 How to Make Filipino Cassava Cake with Cheese
1. Prepare the Cassava
If using frozen cassava, thaw completely.
Place the grated cassava in a clean cloth and squeeze out excess liquid. This prevents a soggy cake.
2. Mix the Batter
In a large bowl, combine:
• grated cassava
• coconut milk
• condensed milk
• eggs
• melted butter
• sugar
• salt
Mix thoroughly until smooth and well blended.
3. Bake the Cake Base
1. Preheat oven to 180°C (350°F).
2. Grease a baking dish with butter or oil.
3. Pour in the cassava mixture evenly.
4. Bake for 40–50 minutes, or until the center is mostly set.
4. Add the Cheese Topping
• Remove the cake from the oven.
• Sprinkle grated cheese evenly on top.
Return to the oven and bake for another 10–15 minutes, or until the cheese is melted and slightly golden.
5. Cool Before Serving
Let the cassava cake cool completely before slicing.
This helps it set properly and improves texture.
💡 Pro Tips for the Best Cassava Cake
• Drain cassava well: Too much liquid makes the cake watery.