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Easy Filipino Cassava Cake with Creamy Coconut Topping

A square slice of baked cassava cake with a deeply caramelized, golden-brown top crust, served on a white plate.
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You can make this authentic Filipino Cassava Cake, also known as Bibingka, easily. It results in a moist, chewy dessert with a rich, creamy coconut custard top layer.

Ingredients

Scale
  • 3 cups grated cassava (fresh or frozen, thawed)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted unsalted butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup macapuno strings (optional, for base)
  • 1 cup shredded mild cheddar cheese (for topping)
  • 1/2 cup coconut cream (for topping)
  • 2 tablespoons granulated sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the grated cassava, coconut milk, condensed milk, 1/2 cup sugar, melted butter, eggs, and vanilla extract. Mix until just combined. Do not overmix.
  3. If using, gently fold in the macapuno strings into the cassava mixture.
  4. Pour the mixture into the prepared baking pan. Spread evenly.
  5. Bake the base layer for 40 to 45 minutes, or until the edges are set and slightly golden.
  6. While the base bakes, prepare the topping: In a small bowl, whisk together the coconut cream and 2 tablespoons of sugar.
  7. After the initial bake time, remove the pan from the oven. Gently spread the coconut cream mixture over the top of the partially baked cake.
  8. Sprinkle the shredded cheese evenly over the coconut cream layer.
  9. Return the cake to the oven and bake for another 15 to 20 minutes, or until the topping is golden brown and bubbling.
  10. Remove from the oven and let the cassava cake cool completely in the pan before slicing. This helps achieve a chewy texture.

Notes

  • For a richer, more traditional topping, skip the cheese and use only the coconut cream and sugar mixture, baking until deeply golden.
  • If you use frozen cassava, make sure you squeeze out any excess liquid after thawing to prevent a watery batter.
  • This dessert is excellent served warm or at room temperature.

Nutrition

Find it online: https://devourdish.com/easy-filipino-cassava-cake-recipe/