Cassava Cake with Creamy Custard Topping

With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy vanilla custard sauce – your taste buds will dance with joy with each bite of this favorite Filipino delicacy.


Upon touchdown at Ninoy Aquino International Airport whenever I return home to Manila, there is one dessert I instantly dream of and crave – CASSAVA CAKE.

With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy custard sauce – my taste buds instantly dance with joy with each bite of this favorite Filipino delicacy.

Go to any mall or market anywhere in the Philippines and you’re sure to find cassava cake being offered on sale. We just love this delicious dessert so much!

Cassava, also known as manioc, Brazilian arrowroot, tapioca and often referred to as yucca (though they’re not really the same), is a starchy tuberous root of a tree that grows abundantly in the tropical regions of Asia, Africa, and South America. It is in fact a staple much like corn and rice in certain countries.

This is what cassava looks like. You can find these already frozen and grated at many Asian stores so it’s very accessible now.  And certainly, in the Philippines, you can find the tree all over the place.

Photo credit goes to Amada44 who contributed this photo to Wikipedia.

While there are many uses for cassava the ultimate favorite would be the Cassava Cake. I’ve had quite a few slices of this delectable treat in the Philippines when I returned home recently and now I miss it so much.

Thankfully, a Filipina friend of mine invited me grocery shopping to a huge Asian store in Hartford last week and I was able to grab a packet of this frozen cassava. It was time to make my own version of this yummy cake so I can literally have my cake and eat it, too! 😉

For this version, I added a little ground cardamon which you probably won’t find in any other usual cassava cake recipe but I thought it might work, and wow it did!

Ever so subtle is the taste but you can tell that a tiny amount of cardamom gives this cake an extra layer of yum. I know it for sure because hubby who normally is not into our puddings and homemade delicacies loved it a lot.

And then I gave some of this to my Filipino friends to sample and they called me the next day to say that they really enjoyed this cassava cake. So now this version is fully tried and tested and given the seal of approval.

But if you can’t find cardamom, don’t worry it will still come out yummy because the added creamy vanilla custard topping also gives this cake a lot of flavors. I

Instead of the usual plain condensed milk on top which I used to make for this cake I thought, I’ll improvise and add a thin layer of custard (inspired by our leche flan) on top and then sprinkle some brown sugar to really bring it over the top.

So next time you go to an Asian store, grab a packet or 2 of grated cassava (if frozen, simply thaw before using) and make  this! Enjoy!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!


WHAT INGREDIENTS TO USE FOR Cassava Cake with Creamy Custard Topping?

For the Cake

  • Butter for greasing the pan
  • Grated Cassava (if frozen, thaw first)
  • Sweetened condensed Milk
  • Coconut Milk
  • Large Eggs
  • Ground Cardamom (optional but highly recommended)

For the Custard Topping 

  • Condensed milk
  • Half-n-half (Single Cream)
  • Eggs
  • Vanilla Extract
  • Brown Sugar

HOW DO I MAKE Cassava Cake with Creamy Custard Topping?

  1. Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
  2. In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan. Bake for 40-50 minutes or until almost fully set.
  3.  Mix together the custard sauce. Pour or strain through with a fine sieve in another bowl. Remove the baked cassava from the oven when nearly set and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
  4. Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achieve the same result.
  5. Cool completely before slicing. I promise this is a slice of heaven!

Yield: 12-16 slices
Prep Time: 5 Minutes
Cooking Time: 1 Hour 10 Minutes
Total Time: 1 Hour 15 Minutes

Cassava Cake with Creamy Custard Topping

With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy vanilla custard sauce – your taste buds will dance with joy with each bite of this favorite Filipino delicacy.
4.35 from 47 votes
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Desserts, Snack
Cuisine Asian Cuisine, Filipino, Southeast Asian
Servings 16 slices


For the Cassava Cake

  • butter for greasing the pan
  • 1 lb grated cassava, if frozen, thaw first
  • 14 oz can sweetened condensed milk
  • 14 oz can coconut milk
  • 2 large eggs
  • 1/8-1/4 teaspoon ground cardamom, optional but highly recommended

For the Custard Topping

  • 7 oz of a (14 oz) can of condensed milk, (half a can)
  • 1/4 cup half-n-half, (or single cream)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1-2 Tablespoons brown sugar


  • Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
  • In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan. Bake for 40-50 minutes or until almost fully set.
  • Mix together the custard sauce. Pour or strain through with a fine sieve in another bowl. Remove the baked cassava from the oven when nearly set and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
  • Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achieve the same result.
  • Cool completely before slicing. I promise this is a slice of heaven!
Keyword Cassava Cake with Creamy Custard Topping
Tried this recipe?Let us know how it was!

Last updated on November 14th, 2023 at 04:34 pm



  1. May 9, 2015 / 3:57 pm

    I don't think I've ever tasted cassava anything—but I'd certainly dive right in if I had a slice of your cake in front of me 🙂

    • May 9, 2015 / 8:12 pm

      Thanks, Liz! I hope this will inspire you to try cassava. 🙂

    • June 5, 2016 / 9:25 pm

      I have been wanting to make this cake for a long time! But your recipe made it sound so simple…have to make it indeed! Thank you ever so much for sharing!

    • Joy
      February 26, 2017 / 6:58 am

      This looks delicious. I have tried cassava but not as a dessert. I will try it.

    • Dianne Noel
      May 11, 2018 / 9:32 pm

      In Trinidad we put grated pumpkin and a small sweet potato in it, and we call it Cassava Pone it’s just as delicious.

  2. May 9, 2015 / 5:01 pm

    This is such a delicious looking cake!!! I would love to try a piece or two!! xoxo Catherine

  3. May 9, 2015 / 7:14 pm

    This looks SO goodl! I've never had real arrowroot (just the powder), this dessert looks amazing 🙂

  4. May 9, 2015 / 8:26 pm

    this is a first for me. I am used to eating spiced dishes using Cassava. This is one I need to try now

    • May 11, 2015 / 6:26 pm

      Please do Sherin and let us know. Thanks.

    • December 27, 2015 / 9:55 pm

      hello Manila spoon gusto kolang po malaman kung anong klasing cream ang gagamitin sa custard ? pede korin po ba ilagay ang havy cream ?

    • December 28, 2015 / 10:12 pm

      Heavy cream is a little thick so I suggest using evaporated milk if you can't find single cream. 🙂

      • Milo
        March 17, 2018 / 4:05 pm

        You can improvise by mixing heavy cream with regular milk and you will get same effect as half and half.

  5. May 9, 2015 / 10:33 pm

    I've never tried cassava, but I want it right now! Abigail your pictures and recipe make me want to grab a slice of our lovely and beautiful cake, pinned! 🙂

  6. May 9, 2015 / 11:04 pm

    Oh this looks good! I love the custard on top. I've never cooked cassava. Thanks for the delicious inspiration!

  7. May 10, 2015 / 2:45 am

    This looks absolutely delicious Abby and wish I could try it now! Pinned and shared!

  8. May 10, 2015 / 6:59 am

    I'm not familiar with Cassava cake, but it sure looks and sounds amazing !

  9. May 11, 2015 / 11:19 am

    Well I know I love Cassava (Yucca) fries, but I've never made a sweet version! So great I love this crazy starch!

    • May 11, 2015 / 6:28 pm

      Me too, love Cassava a lot. Thanks Rebecca.

    • Joanne C
      May 22, 2024 / 12:19 pm

      I’ve never had Cassava fries. Would you mind sharing the recipe?

      • abigail
        May 25, 2024 / 8:26 am

        Sorry, I don’t have cassava fries. We don’t usually make that in the Philippines but I believe in South America they do. It’s called yuca fries, I think.

  10. May 11, 2015 / 1:08 pm

    I have never had Cassava or Cassava cake but this looks absolutely delicious, Abigail. I would love to try it! Thank you for sharing the recipe.

    • May 11, 2015 / 6:28 pm

      Hope you get the chance April and thanks.

  11. May 11, 2015 / 1:29 pm

    Love learning about new ingredients and recipes. Certainly never tried this before but I think I will now.

  12. May 11, 2015 / 2:21 pm

    This is a major paradigm shifter, Abby! I had never thought to turn cassava into something sweet like a cake, but you make it seem so delightful 🙂

    • May 11, 2015 / 6:30 pm

      You got to try it Cyrus as it surely belongs to your list of exotic dishes. Thanks.

  13. May 11, 2015 / 4:17 pm

    I got a cassava root from my CSA recently – I ended up making yucca fries, but I looked at a few cassava cake recipes. Ultimately, I decided it was too complicated for the night on which I wanted to make the cassava root into part of our dinner. Now that I've got yours, I'm determined to actually buy a cassava root (I see them frequently at the store but have always passed them by, because I haven't had the faintest idea what to do with them.)

    • May 11, 2015 / 6:32 pm

      You can certainly try this Laura and if it's easier for you – try to get the frozen and already grated one. That's the one I always use so I don't have deal with peeling and grating.

  14. May 11, 2015 / 6:17 pm

    I love desserts with coconut! This one looks so good! I might make this for a get together I am having with my college friends in a few weeks!

    • May 11, 2015 / 6:32 pm

      Hope you all enjoy this and thanks Kristen! 🙂

  15. May 12, 2015 / 3:02 am

    I love the addition of cardamom to this! I am totally looking for grated cassava after getting back from Italy!

    • July 17, 2015 / 1:36 am

      Cardamom brings this over the top, Laura! 🙂

  16. May 12, 2015 / 1:08 pm

    I've not had casava in a cake, only as casava fries in a Brazilian restaurant but this looks great and I'd love to try it!

  17. May 12, 2015 / 4:14 pm

    I've never had it, BUT I so want to!!! I see Cassava Cake in my very, very near future!

  18. May 13, 2015 / 5:25 pm

    I have never heard of cassava cake. This looks so delicious!. I will have to try it this weekend.

  19. May 28, 2015 / 8:57 pm

    Very interesting! I've never heard of Cassava.

  20. May 29, 2015 / 12:06 am

    I haven't heard of this either and I'm trying to figure out why not! It looks amazing, so moist and delicious!

  21. Anonymous
    July 17, 2015 / 1:10 am

    What is the name of Asian grocery store in Hartford? I'm curious, I'm from that area.

    • Anonymous
      July 17, 2015 / 1:46 am

      Great! I'll have to check it out. Cassava cake is one of my favorites. I'll have to attempt to make it myself!

  22. October 3, 2015 / 5:44 pm

    Made this today at the request of some co-workers, came out fabulous! Thank you!!!

    • October 3, 2015 / 6:56 pm

      I am so delighted that you enjoyed it! Thank you so much for letting us know. 🙂

  23. December 4, 2015 / 3:33 am

    I am not sure as I haven't tried that myself though I can imagine it will result to a different cake because of the difference in texture and the extra moisture from the grated cassava. If you try it, please let me know how it turns out. Thanks!

  24. January 17, 2016 / 8:12 pm

    Hi I made cassava cake just yesterday but I add young coconut string to it , boy you talking about delicious it was so delicious that it didn't even make it to dinner time.

  25. January 27, 2016 / 12:13 am

    Hi! I just tried your recipe here, and I'm a bit concerned that I didn't do it right because the batter was quite liquidy before going into the oven. U.S. It supposed to be that way? I'm afraid it won't firm

    • January 27, 2016 / 1:33 pm

      Oh don't worry, if you followed the recipe exactly you should be fine. It doesn't look thick like a cake batter but it should form fine once it's in the oven and after it has cooled down. Hope that helps!

  26. April 1, 2016 / 1:42 am

    I haven't heard of single cream before, is it the all purpose cream here in the ph? If not, can I use it as a substitute?

    • April 1, 2016 / 1:28 pm

      Single cream is not as thick as all purpose cream. You can use evaporated milk or use half milk and half cream as single cream is essentially half and half. Hope that helps! 🙂

  27. April 3, 2016 / 10:05 am

    Hi Manila spoon, is there a variation if you can't get cassava? Dried tapioca from supermarket perhaps?? Am hanging out for some after seeing your cake 🙂 🙂

    • April 4, 2016 / 10:51 pm

      I am not sure as I have never tried that so I am sorry I won't be able to give an opinion. If you are near an Asian store, you can buy frozen cassava and all you need is thaw that before using. But if you do try, please let us know if it works. Thanks Lynley!

  28. Anonymous
    December 18, 2016 / 5:30 am

    Hi, do I need to extract (squeeze) the moisture from the grated frozen cassava before adding other ingredients. Thank you

    • December 20, 2016 / 2:42 am

      I simply defrost it and don't squeeze it anymore.

  29. December 19, 2016 / 5:23 am

    Is there a difference between sweetened condensed milk and condensed milk? Is it evaporated milk?

    • December 20, 2016 / 2:40 am

      It's not evaporated milk. Condensed milk is always sweetened so they are the same thing. 🙂

  30. January 12, 2017 / 4:31 pm

    I made it and it came out really good. i was wondering if putting cheese would be anygood? ive seen it in other recipes

    • January 12, 2017 / 8:44 pm

      I am so glad you enjoyed this! Yay!! Re:cheese – because of the custard topping I am not entirely sure it will work unless you replace the custard with cheese and make that as the topping instead. That's what I have seen in Manila. But certainly should you decide to add cheese whether as topping or mixed in with cassava please let us know how it goes. Thanks! Appreciate the feedback.

      • Charmaine Ramos
        December 24, 2018 / 10:15 am

        Delicious recipe! I added grated cheese to the custard. The saltiness of the cheese is a good contrast to sweet creaminess of the custard, but it affects the texture of the custard (hardens it a bit). Next time, I’ll do away with it. Thanks for the great recipe.

  31. Anonymous
    January 20, 2017 / 6:41 am

    Will this be very sweet? Do you think I can use half condense and half evaporate milk instead of using 1 14oz can condense. Thanks

    • January 21, 2017 / 6:37 pm

      It's just fine for me but you can certainly try if you like but I cannot guarantee how it will turn out in terms of sweetness. Let us know when you do. Thanks!

  32. January 21, 2017 / 1:50 am

    I made it this evening and it was surprisingly good! Since I can't tolerate cream I took fullfat turkish yoghurt for the custard, and real vanilla from a pod, and it was just fine. Thanks for the recipe!

    • January 21, 2017 / 1:55 pm

      I am so happy that you enjoyed this and adapted it to your needs! Thanks for the feedback!

  33. Anonymous
    February 5, 2017 / 8:36 pm

    I would like to follow your recipe for this cassava cake for my company next gathering thus need to double everything.
    Since Your recipe called for 1lb grated cassava, you’ll need 1 14oz can sweetened condensed Milk, 1 14oz can Coconut Milk and 2 large Eggs .
    Logic tells me if I am making 2lb grated cassava in one baking dish, I will need to double everything (i.e. 2 14oz can sweetened condensed milk; 2 14oz can coconut milk and 4 large eggs) and that include doubling the custard topping as well.
    I just want to make sure I’m right on this, kindly advice.
    Thank you.

    • February 6, 2017 / 3:22 am

      My suggestion would be to just cook them in separate baking dishes but bake them at the same time. Cooking them all in one baking dish may take quite a long time as it's doubled (unless you use a 9×13) and I am not sure about the outcome as I haven't tried doubling it and I suspect it may turn too sweet if you use double the condensed milk.

      • Filomena Stillwagon
        October 22, 2017 / 7:49 pm

        I just made this recipe with 2 lbs. of cassava…I doubled everything, cooked it in two pans, and it came out delicious! I did not use brown sugar on top…the creamy custard is awesome by itself! This is one of my hubby’s favorite desserts…I will be making this again! Thank you for this recipe!

  34. February 20, 2017 / 9:46 pm

    I am making this casava cake now, wonder why it rise unevenly. Wonder what did I do wrong?

    • February 21, 2017 / 2:07 pm

      Sorry to hear that but perhaps the batter wasn't spread evenly that's why.

  35. May 3, 2017 / 7:28 pm

    Your cake looks scrumptious… My cousin Raved about a Cassava Cake she tasted at a Party in LAX, she didn't know the name of the cake or how its made…Now i can share your recipe so she can try it as well… Thanks .

  36. May 6, 2017 / 9:08 pm

    We are in the process of adopting a girl from Africa. Cassava is her favorite food so I wanted to try to make something with it. The director of her orphanage likened cassava to Play-doh. I really liked the recipe and I'm in the process of making it again. The director also gave me a thumbs up when he tried it. My wife and kids were more apprehensive and only tried small pieces. I ended up eating most of it myself! It has a consistency of densely packed tapioca.

  37. July 13, 2017 / 1:30 pm

    Hi! I was wanting to separate the batter into separate small 6 inch round foil containers. I was thinking that naturally we'd decrease the bake time from 50 minutes to maybe 40 minutes? If at all. Or should I just try the whole "clean toothpick" method? Thanks! 😀

    • abigail
      January 25, 2019 / 11:12 pm

      Best is to try the toothpick method. Begin at 30-35 minutes and work from there or until the cassava’s all set.

  38. Anonymous
    July 30, 2017 / 8:04 pm

    Thanks for sharing. I will try putting cardamom and topping to my cassava cakr

  39. Fetchie
    December 12, 2017 / 5:05 am

    I have just done your wonderful recipe and although I was not convinced as to the right measures, the cake came out delicious! Good old cassava always comes up tops in flavour. Thank you for sharing.

  40. Patricia Schlechty
    January 8, 2018 / 7:04 pm

    Hola! The Cassava is cooked or raw? For the cake,

    • abigail
      January 10, 2018 / 10:29 pm

      The cassava I get is frozen and uncooked so it should be raw.

  41. Sho
    January 30, 2018 / 1:48 am

    Hi i wannna know , may i substitute the cassava with cassava flour ? Or tapioca flour ? Please let me know , Thank you

    • abigail
      February 1, 2018 / 3:24 pm

      I honestly haven’t tried it that way as I have only used the shredded frozen variety but it’s certainly worth a try. Let us know if you try it. Thanks!

  42. Amy
    March 16, 2018 / 10:12 pm

    I tried this recipe and improvised it by adding 2 tbsp of butter and shredded jackfruit to the mixture. It came out to be buttery smooth and tasty because of the jackfruit. It was a big hit !

    • abigail
      March 22, 2018 / 4:09 pm

      The addition of jackfruit sounds divine! Thanks!

  43. Jennifer
    May 2, 2018 / 7:32 pm

    I have made this several times and it is so delicious!!!!!!!

  44. Bette Fleming
    May 24, 2018 / 10:19 am

    I have had cassava cake numerous times at our friend’s home and loved it. She bought me some frozen cassava. I am going to try this.

    • abigail
      May 24, 2018 / 2:49 pm

      Hope you enjoy this. Thanks!

  45. Maria Martinez
    September 23, 2018 / 9:06 pm

    Abby I am curious as to what Asian store u refer to with this cassava cake recipe. That is truly one thing I miss about NC. We had the best Asian markets down there and u could find Asian products, fresh fish and many many Spanish products. I would like to visit this store in the Hartford area if at all possible. I am assuming ur speaking about Hartford, CT correct?
    Thanks, Maria

    • abigail
      December 29, 2018 / 7:48 pm

      We have good Asian stores in New Haven – one on south Whitney Avenue (Hong Kong Market) and also the big on one – A Dong in Hartford. Both carry Filipino products but I have bought the cassava from the Hong Kong Market.

  46. Bindu
    December 4, 2018 / 5:17 pm

    Hi Abigail,
    Your cassava cake recipe looks so divinely delicious that I would like to definitely try out this recipe..but I cannot see the instructions to make the custard topping anywhere .
    Please tell me where can I find the instructions for making the custard .

    • abigail
      December 28, 2018 / 9:55 pm

      If you’ve read the recipe then you will find that it includes the instruction for the custard. It’s not in a separate instruction. Thanks and enjoy.

  47. Layla
    December 11, 2018 / 6:38 am

    How long of a shelf life does this have?
    Also, can I freeze it?

    • abigail
      December 13, 2018 / 9:08 am

      I haven’t tried freezing it because it’s always gone quick and am not sure how it would affect the texture. If in the fridge perhaps 2-3 days but you need to warm it up before eating otherwise it may be become chewy.

  48. Su
    December 12, 2018 / 12:58 pm

    I love, love, love cassava cake 😉

  49. Mame
    January 1, 2019 / 9:05 am

    I try your cassava cake last night my first cassava cake ever (husband’s request dahil new years eve) and success! It was delicious now i knew whats d missing ingredients on other cassava ive ever tasted thank you much i can bake my own cassava cake now.
    Thanks from KSA♥️

    • abigail
      January 2, 2019 / 1:26 pm

      You made my day! I am so glad that it worked for you. Thanks for letting me know.

    May 11, 2019 / 1:03 pm

    Why was my custard watery- do I need to add more eggs ( I used 2 egg yolks, 1 can of condensed milk and 1 can of evaporated milk- please advise!

    Love your cooking!

    • abigail
      May 16, 2019 / 9:22 am

      Marilyn, looks like you didn’t follow the recipe as written that’s why it’s so watery. I only mentioned 1/2 a can of condensed milk and a little half and half but you added 1 can of condensed milk and 1 can of evaporated milk and just 2 egg yolks – so that would be really watery. Were you trying to make a leche flan instead? Just asking because this custard here is for cassava topping and so it’s just an added layer on top for more yumminess but it’s not meant to be like leche flan but if you want to do that instead, I do have a recipe for that – please either look on my Filipino Recipe index or search leche flan on the search box under my photo in the home page. But if you just wanted the topping, please follow the recipe as written. Hope your custard didn’t get wasted and definitely add more eggs, if it’s meant to be leche flan. Thank you for stopping by!

  51. Maria Cruz
    August 20, 2019 / 11:57 am

    Just last week I saw in my store for the first time the frozen cassava and almost cry remembering my mom who use to do many recipes with cassava,in my natal Puerto Rico…
    Never made anything with Casava and discovered your site a minute ago, it’s so wonderful and emotional to me IWILL most definitely make this soon and I will share with my Philippine friends (aka my daughter and grandchildren from my heart).thanks so very much!

    • abigail
      August 21, 2019 / 11:46 am

      So glad you discovered us. Hope you and your Filipino friends enjoy this. Thanks for stopping by.

  52. Fausto
    January 28, 2020 / 12:29 pm

    As a brazilian man, I grew up eating cassava cake. But Lady, this you should know: you put it on a whole new level. Can’t wait to try this version.

    • abigail
      January 29, 2020 / 3:04 am

      Hope you enjoy this Asian version. Thanks!

  53. lynette habawel
    April 21, 2020 / 8:57 pm

    Hi i”d love to try your recipe but i have a problem with the cardamom is there a substitute for this?

    • abigail
      April 21, 2020 / 9:09 pm

      Just wondering what the problem with the cardamom is? Are you allergic to it? If yes, then simply omit. If you cannot find it, then just leave it out. But if it’s none of the above and you can find it – worth adding it as it does add an extra layer of flavor to the cake. Enjoy!

  54. Lathiya
    June 29, 2020 / 3:20 pm

    5 stars
    I love cassava. We cook and it as such or with savory tempering. Never made it into a cake. This looks awesome.

  55. Peachy
    August 25, 2020 / 1:23 am

    Hi Abby,
    I can’t count the number of times I made this recipe. It always is a hit. Just wondering if I need to adjust measurements if I use an 8 x 8 pan instead?
    Thank you!

    • abigail
      August 25, 2020 / 10:39 am

      Glad you enjoyed this! I’ve never tried it on an 8×8 (just a 9x) – you may have to in order to avoid overflowing. But if you can just stick with 9×9, that might be better.

  56. Kim
    September 4, 2020 / 7:40 pm

    Hi Abigail,

    I would love to try this recipe out but was wondering if you used half in half from the refrigerator section of the grocery store or did you use Nestle half and half that is in the can found at the Asian markets?

    • abigail
      September 4, 2020 / 9:30 pm

      Just regular half and half. Enjoy. Let me know how it goes. Thanks!

  57. Kim
    October 3, 2020 / 12:11 pm

    Hi, I was just wondering what you prefer best, fresh grated casava or frozen? Or have you tried both with the same outcome? I have both available in my area and was just wondering which you would prefer. Thank you I’m advance. 🙂

    • abigail
      October 4, 2020 / 8:18 pm

      Frozen because that’s what I can get and it’s already done – all cooked and all you need to do is defrost it before adding to whatever you are using it for.

  58. Megan Lehr
    March 16, 2021 / 4:21 pm

    5 stars
    I use cassava flour all the time, but never the actual vegetable! This was delicious and so different than things I normally make.

  59. Jamie
    March 16, 2021 / 6:39 pm

    5 stars
    This cassava cake looks so satisfying and delicious for dessert! I love any kind of creamy, custardy cakes so I’m looking forward to trying this!

  60. Sara Welch
    March 16, 2021 / 6:49 pm

    5 stars
    Such a delicate and tasty dessert that doesn’t disappoint! Exactly what I needed to cure my sweet tooth; delish!

  61. Biana
    March 16, 2021 / 7:00 pm

    5 stars
    This looks delicious! I have not used cassava, but will definitely be trying this dessert.

  62. Andrea
    March 16, 2021 / 8:35 pm

    5 stars
    Oh my goodness, this cassava cake is making my taste buds dance just by its description. Can’t wait to taste this.

  63. Cynthia
    April 12, 2021 / 3:36 am

    Where can I purchase the cassava and cardamoms?

    • abigail
      April 12, 2021 / 3:58 am

      Cardamoms are available in the spice section of grocery stores or in Indian stores. Frozen cassava would be available at any Asian/Filipino store.

  64. Kim
    July 2, 2021 / 12:47 pm

    Hello, I wanted to know how to store the cassava cake after it has cooled down. Is it okay left out on the counter or should it be refrigerated? Thank you.

    • abigail
      July 3, 2021 / 9:31 am

      You can leave it on the counter for a day. Longer than that I would refrigerate and simply reheat when needed.

  65. Emilia
    October 2, 2021 / 11:51 am

    We make cassava cake in Brazil. (In Portuguese cassava is “aipim” with the tonic syllable in the 2nd “i.”) Yours reminds me of our “Pudim de Leite Condensado,” a sweetened condensed milk pudding. Can I resist it? Absolutely not!!!!

  66. Sophia
    October 4, 2021 / 6:32 am

    Sounds so yummy. 🙂 Can’t wait to try it. Thanks for sharing such an amazing recipe.

  67. Karla E
    April 16, 2023 / 8:25 am

    5 stars
    I love this recipe and make it all the time! but i just wanted to know how to stop the cake from bubbling at the top. This happens before and after the custard is poured and doesn’t allow the custard to even out

    • abigail
      April 21, 2023 / 8:18 pm

      I wouldn’t worry about this – cassava cake unlike regular cakes doesn’t have a perfectly smooth top. It’s kind of texturized and would look like some parts are grilled and dark on top. It’s not meant to be perfectly even. But it would taste good!

  68. Elena
    April 29, 2023 / 5:21 am

    5 stars
    I made your recipe and gave half to friends and saved the other half for my family! Delicious!

    • abigail
      May 1, 2023 / 10:02 am

      Yay! So glad to know that! Thank you for letting us know!

  69. Shadi Hasanzade
    May 19, 2023 / 10:27 am

    5 stars
    I was looking for a recipe like this, thank you for sharing! I can’t wait to try it soon!

  70. Beth
    May 19, 2023 / 11:48 am

    5 stars
    I have never made anything so good in my life! I absolutely love that rich, smooth texture, and the flavor is amazing. It’s a new family favorite.

  71. Maggie
    May 19, 2023 / 12:12 pm

    This cassava cake sounds amazing. I would love to try it. Maybe this weekend when I have time. Pinning! Thanks for sharing.

  72. Jess
    May 19, 2023 / 2:31 pm

    5 stars
    I love making recipes from other cultures for my family and this one is next on my list!

  73. Kathleen
    May 19, 2023 / 3:03 pm

    5 stars
    I really love that you added cardamom to this fabulous cassava cake. It looks incredible and I can’t wait to try it.

  74. Kim
    May 19, 2023 / 3:33 pm

    5 stars
    This was a delicious cake! Wonderful flavor combinations with the cassava and coconut and everyone loved it!

  75. Jeff
    May 19, 2023 / 4:05 pm

    5 stars
    This is a great gluten-free recipe. Cassava is not easy to get here so I use the flour. Quite nice. The cardamom really adds a nice flavour.

  76. Dina Miller
    May 19, 2023 / 4:42 pm

    5 stars
    Wow! Now I need to find cassava! Yum!

  77. Anjali
    May 19, 2023 / 6:16 pm

    5 stars
    I have never used cassava in a dessert before but this cake looks so moist and delicious, I can’t wait to try it soon!!

  78. Emily
    October 5, 2023 / 9:50 pm

    5 stars
    I made this cassava cake and it really is delicious. Anytime my Filipino parents like it, you know it has to be yummy!

    • abigail
      October 10, 2023 / 7:45 pm

      Yay! So glad to know this and thank you for stopping by!

4.35 from 47 votes (30 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating