The aroma of toasted coconut and cassava fills your kitchen, and suddenly you’re transported to a tropical island where time moves slower and desserts taste like comfort itself. Cassava cake is that rare treat that manages to be both elegantly simple and deeply satisfying, with a tender crumb and rich coconut flavor that keeps you reaching for another slice.
This Filipino-inspired dessert deserves a permanent spot in your baking rotation because it requires just one bowl, minimal fuss, and ingredients you probably already have on hand. The result is a moist, naturally sweet cake with a golden exterior and a buttery interior that makes it perfect for weeknight desserts or impressive enough for guests.
Why You’ll Love This Recipe
Cassava cake hits all the marks for a standout dessert: it’s quick to pull together, delivers restaurant-quality results, and tastes like you spent hours fussing when you really didn’t. The texture is uniquely tender and moist, and the coconut-cassava combination feels special without being difficult.
- Requires minimal ingredients and one simple mixing method
- Naturally moist with zero risk of a dry cake
- Works for casual family dinners or dressed-up occasions
- Bakes in under an hour from start to finish
- Stores beautifully and actually improves after a day
My Experience Making This Recipe
The first time I made cassava cake, I was skeptical that grated cassava could turn into something this silky. My mixer ran for barely a minute before the batter came together, and the kitchen filled with that unmistakable toasted coconut aroma that made my family stop whatever they were doing.
What struck me most was the texture when I pulled it from the oven: the edges were burnished golden brown while the center remained tender and fudgy. My daughter took one bite and declared it “better than the coconut cake from the bakery,” which is the highest compliment a home baker can receive.
The cake stayed moist for three full days in an airtight container, and honestly, it tasted even better by day two when the flavors had settled into each other. I’ve made it at least a dozen times since, and it never fails to impress.
Recipe Overview
- Recipe Name: Cassava Cake
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Course: Dessert
- Cuisine: Filipino
- Calories per Serving: 285
Equipment You Will Need
- 9-inch round cake pan or 8×8-inch square pan
- Parchment paper or cooking spray
- Box grater or food processor with shredding blade
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Oven thermometer (optional but helpful)
- Toothpick for doneness testing
Ingredients for Cassava Cake
- Fresh cassava root: 2 pounds, peeled and grated
- Unsweetened coconut milk: 1 cup (one 13.5 oz can)
- Shredded coconut: 1 cup unsweetened
- Brown sugar: 1 cup packed
- All-purpose flour: 1/2 cup
- Butter: 4 tablespoons melted
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
Ingredient Notes and Substitutions
- Fresh cassava: Provides a delicate, moist texture that frozen or canned cannot replicate. If fresh is unavailable, frozen grated cassava (thawed and drained) works in a pinch, though the result will be slightly less tender.
- Coconut milk: Creates the rich, creamy crumb that defines this cake. Light coconut milk produces a drier cake, so use full-fat for best results.
- Unsweetened shredded coconut: Adds authentic flavor without excess sweetness. Sweetened coconut will make the cake overly sweet and muddy the subtle cassava taste.
- Brown sugar: Adds moisture and depth compared to white sugar. White sugar works but loses some complexity.
- Eggs: Bind everything together and create structure. Do not skip or reduce these.
How to Make Cassava Cake
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350 degrees Fahrenheit and line a 9-inch round pan with parchment paper or coat it thoroughly with cooking spray. A well-prepared pan prevents sticking and ensures even browning on the edges.
Step 2: Peel and Grate the Cassava
Using a sharp knife, carefully peel away the brown outer skin and the thin pink layer just underneath the cassava root. Cut the white flesh into chunks and grate it using a box grater or food processor with a shredding blade until you have about 2 pounds of grated cassava.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent distributes evenly and prevents lumps in your final batter.
Step 4: Mix the Wet Base
Add the grated cassava, coconut milk, shredded coconut, and melted butter to the dry ingredients. Stir gently until just combined, being careful not to overmix since this can make the cake tough.
Step 5: Whisk the Eggs and Sugar
In a separate bowl, whisk together the eggs and brown sugar until the mixture is pale and slightly foamy, about 2 minutes of vigorous whisking. This aerates the eggs and helps create a tender crumb.
Step 6: Fold Everything Together
Pour the egg mixture into the cassava mixture and fold gently using a rubber spatula until no streaks of egg remain. Overmixing at this stage will deflate the eggs and result in a dense cake, so fold with a light hand.
Step 7: Add Vanilla and Final Check
Stir in the vanilla extract with just a few strokes of your spatula. The batter should be thick, moist, and studded with cassava shreds that you can see throughout.
Step 8: Pour Into Pan and Bake
Transfer the batter to your prepared pan and spread it into an even layer. Bake for 40 to 45 minutes until the top is deep golden brown and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
Step 9: Cool Before Serving
Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This waiting period prevents the cake from falling apart when you slice it.
Pro Tip: Don’t overbake this cake; the center should still feel slightly tender and moist when you pull it from the oven, as it will continue to set as it cools.
Tips for the Best Cassava Cake
- Use fresh cassava whenever possible, as it produces a noticeably more delicate texture than frozen varieties. Fresh cassava has a slightly sweet, starchy flavor that comes through beautifully when grated and baked.
- Drain any excess liquid from your grated cassava by pressing it gently in a fine-mesh sieve for 30 seconds. Too much moisture can make the cake soggy and affect baking time.
- Room temperature eggs mix more smoothly with sugar and incorporate better air for a lighter crumb. Pull eggs from the fridge 30 minutes before baking.
- Toast your shredded coconut lightly in a dry skillet for 2 minutes before adding to the batter to intensify the coconut flavor and add subtle complexity.
- Check the cake at 40 minutes rather than waiting the full 45, since oven temperatures vary and overbaking ruins the tender texture.
- Store the cake covered at room temperature for one day, then refrigerate in an airtight container for up to four days for the best flavor development.
Common Mistakes to Avoid
- Using canned cassava instead of fresh: Canned varieties are often mushy and produce a grainy, wet cake that lacks the silky texture fresh cassava delivers.
- Overmixing the batter: Stirring too vigorously after adding eggs deflates the air bubbles and creates a dense, rubbery crumb instead of a tender one.
- Skipping the rest time: Pulling the cake from the pan immediately causes it to fall apart. The 10-minute cooling in the pan is essential for structure.
- Using sweetened coconut: This adds too much sugar and overpowers the delicate cassava flavor, making the cake cloying rather than balanced.
- Not draining the grated cassava: Excess moisture creates a soggy cake with a gummy crumb that won’t slice cleanly.
Serving Suggestions
Cassava cake is perfectly delicious on its own, but a few simple additions transform it into something even more memorable. A dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream all complement the tropical flavors beautifully.
- Dust with powdered sugar and serve with a cup of hot coffee or tea
- Top with whipped coconut cream and fresh toasted coconut flakes
- Serve warm with a scoop of vanilla or coconut ice cream
- Pair with fresh mango slices for a tropical contrast
- Drizzle with a simple caramel sauce for extra richness
Variations to Try
- Brown Butter Cassava Cake: Brown your butter before adding it to the batter for a nutty, deeper flavor that adds sophistication to the tropical base.
- Cassava Cake with Ube: Add 1/4 cup of ube puree to the wet ingredients for a beautiful purple hue and earthy, slightly sweet undertone.
- Cassava Cake with Pandan: Replace 1 teaspoon of vanilla with 1/2 teaspoon of pandan extract for a floral, aromatic twist that’s popular in Southeast Asian desserts.
- Extra Coconutty Version: Increase shredded coconut to 1.5 cups and use lite coconut milk instead of full-fat for a more coconut-forward profile.
- Cassava Cake with Cheese Topping: Spread a layer of cream cheese frosting on top after cooling for a tangy contrast that cuts through the richness.
Dietary Adaptations
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend; the result will be slightly less tender but still delicious and perfectly acceptable.
- Dairy-free: Use coconut oil instead of butter and ensure your baking powder is dairy-free; the flavor remains virtually identical.
- Vegan: Replace eggs with a flax egg (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and use dairy-free butter, though the crumb will be denser.
- Lower-carb: This recipe is not easily adaptable to keto or very low-carb since cassava is starchy; consider this a traditional, indulgent treat.
Storage and Reheating
Refrigerator
Cassava cake keeps beautifully in the fridge and actually improves after a day as flavors meld. Store it covered in an airtight container for up to five days.
- Wrap individual slices in plastic wrap for grab-and-go portions
- Keep the whole cake covered to prevent it from absorbing fridge odors
Freezer
This cake freezes exceptionally well and thaws without any texture loss. Wrap tightly to prevent freezer burn and protect the delicate crumb.
- Wrap whole cake or individual slices in plastic wrap, then aluminum foil
- Label with the date and freeze for up to three months
Reheating
Serve cassava cake at room temperature for the best flavor and texture, or warm a slice for 20 seconds in the microwave if you prefer it slightly warm. Avoid oven reheating, which can dry out the cake.
- Microwave individual slices for 15 to 20 seconds only
- Never use the oven to reheat, as it accelerates drying
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 14g |
| Saturated Fat | 10g |
| Carbohydrates | 38g |
| Fiber | 2g |
| Sugar | 24g |
| Protein | 4g |
| Sodium | 92mg |
| Cholesterol | 48mg |
These values are approximate and calculated per serving based on a 12-slice cake. Actual values may vary depending on specific ingredient brands and preparation methods.
Frequently Asked Questions
Can I use frozen cassava instead of fresh?
Frozen cassava works but produces a slightly grainier texture since freezing damages cell structure. Thaw it completely and drain any excess liquid before using.
How do I know when the cake is done baking?
The top should be deep golden brown and a toothpick inserted into the center should come out with just a few moist crumbs attached, not wet batter. The center will feel slightly soft to the touch, which is correct.
Can I make this cake ahead for an event?
Absolutely, and it’s actually better that way. Bake it up to two days in advance, wrap it well, and refrigerate until one hour before serving.
Why is my cake gummy in the center?
Overbaking creates a dense, gummy texture. Pull the cake out when the toothpick still has moist crumbs; it’s better to underbake slightly than overbake.
What is cassava and where do I buy it?
Cassava is a starchy root vegetable popular in tropical cuisines. Find it at Latin markets, Asian grocery stores, or well-stocked supermarkets in the produce section, usually near yams and plantains.
Does this recipe work with a different pan size?
A 9-inch round cake pan or 8×8-inch square pan both work perfectly. If using a larger or smaller pan, adjust baking time accordingly: larger pans may need 5 extra minutes, while smaller pans might bake 5 minutes faster.
Final Thoughts
Cassava cake deserves a permanent place in your dessert repertoire because it delivers joy with minimal fuss and tastes like something special every single time. The combination of tender cassava, toasted coconut, and buttery richness feels indulgent but comes together faster than most sheet cakes.
Give this recipe a try this week, and you’ll understand why it’s been a Filipino favorite for generations. Your kitchen will smell incredible, and your family will be asking for seconds before the first slice even cools.
Explore More Delicious Recipes
Once you fall in love with cassava cake, you’ll want to explore other variations and similar tropical desserts.
Try the coconut milk cassava cake recipe for a creamier, richer version, or discover the lighter texture of the steamed cassava cake recipe if you’re in the mood for something different.
Cassava Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a 9-inch round pan with parchment paper or coat with cooking spray.
- Peel and grate the cassava root, removing the brown skin and pink layer, until you have 2 pounds of grated cassava.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the grated cassava, coconut milk, shredded coconut, and melted butter to the dry ingredients and stir gently until combined.
- In a separate bowl, whisk the eggs and brown sugar for about 2 minutes until pale and slightly foamy.
- Fold the egg mixture into the cassava mixture until no streaks of egg remain, being careful not to overmix.
- Stir in the vanilla extract with a few gentle strokes.
- Pour the batter into the prepared pan and spread it evenly. Bake for 40 to 45 minutes until the top is deep golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.