Cassava Cake with Coconut Flakes

Leilani Fulgencio


Cassava cake is a traditional favorite in my home country of the Philippines. It is rich in calcium, iron, and potassium which makes it a nutritious addition to cakes and other deserts.

★★★★☆ 7 votes
30 Min
40 Min


2 c
all purpose flour (sifted)
2 Tbsp
baking powder
1 tsp
2 stick
butter, softened
1 1/2 c
eggs (whole)
2 pkg
frozen grated cassava, 16 oz each (thawed)
1 can(s)
condensed milk
1 can(s)
evaporated milk
1 can(s)
coconut milk
1 Tbsp
vanilla extract
1 c
coconut flakes
1/2 c
cheddar cheese, shredded (optional)


1Preheat Oven to 350 degrees Fahrenheit
2In a large mixing bowl, cream butter and sugar.
3Add one egg at a time and beat into mixture
4Add grated cassava, condensed milk and vanilla extract and mix
5Combine flour, baking powder, and salt to the cream mixture.
6Alternate adding evaporated milk and coconut milk to ingredients. Beat on low speed just until combined.
7Fold in the coconut flakes and cheese (optional) into mixture.
8Pour into lightly greased cake pan and bake at 350 degrees Fahrenheit for 40 minutes or until golden brown.
9Cool for ten minutes and cut into bite size squares and serve.

About this Recipe

Course/Dish: Cakes, Other Desserts
Hashtags: #coconut, #cassava, #flake