Cassava Cake by Chef Eric Pascual

Cassava Cake by Chef Eric Pascual


• 3 ½ cups of  frozen grated cassava or fresh cassava if available

• 1 ½ cup evaporated milk (or ¾ cup of whole milk and ¼ cup half and half )

• 2 eggs

• ½ cup cane sugar

• ½ cup condensed milk

• 1 can coconut milk (13.5 oz.)

• pinch of salt

• ½  cup melted butter (save 1 tbsp to grease bottom of pan)

• ½ cup of unsweetened toasted coconut


• 4 egg yolks

• ¾ cup of whole milk and

Cooking Process: 

1. In a bowl combine the egg yolks, condensed milk, and evaporated milk and stir well. Set aside.

2. Using the melted butter or margarine, grease bottom and all sides of a 13” x 9” baking pan.

2. In a large bowl, combine sugar, grated cassava, coconut milk, and condensed milk. Stir well and pour mixture into greased baking pan. Bake in a 350 F oven for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.

3. Remove from oven and let cake settle for 5 minutes.

4. Pour custard topping mixture over surface of cake.  Return back to oven and reduce temperature to 325 F and continue to bake until top sets and lightly  browns (Approximately 20-25 minutes).

5. Allow to cool for at least 45 minutes for the cake to settle and then slice into serving pieces.

For the Flan/Custard Topping

1. In a bowl, combine egg yolks, sweetened condensed milk, and milk. Stir well.

2. Pour over surface of cake and return to oven to bake until set.

3. Top with toasted coconut

Email Email  |  Print Print

Leave a Reply