A Filipino Dessert

Cassava Cake

2 14 oz. packages of grated cassava
1/2 can condensed milk
1 1/2 can coconut milk
1 can evaporated milk
1/2 bottle coconut sport (macapuno)
2 eggs
1 cup sugar
1/2 brown sugar
1 teaspoon Vanilla
1/4 cup butter
Pinch of salt

Preheat oven to 325 degrees. In a large bowl, combine the grated cassava, evaporated milk, condensed milk, sugar, coconut milk, coconut sport, salt, vanilla and butter. Beat eggs and add into the mixture, mix thoroughly until even in consistency. Pour into a prepared 13×9″ pan. Bake for 30-40 minutes or until top is golden brown.


1/2 can coconut milk
1/2 can condensed milk
1/2 bottle coconut sport (macapuno)
2 eggs

While cake is baking, prepare topping. Mix together coconut milk, condensed milk and coconut sport. After the cake has been baking for at least 30 minutes and golden brown, pour and spread the toppings evenly on cake. Bake the cake for another 20 to 30 minutes until the top is golden brown.

The cake is delicious with or without the topping! Enjoy it with your morning coffee or serve it as an after dinner dessert.

A gluten free dessert, before “gluten-free” was popular