Chewy, Coconut-Rich & Comfortingly Sweet — for a dessert that’s deeply rooted in tradition and full of tropical charm, Tapioca Cassava Cake is a timeless favorite. This Southeast Asian and Filipino classic blends grated cassava with creamy coconut milk and just the right touch of sweetness, baked or steamed into a chewy, golden treat. Whether served warm or chilled, Tapioca Cassava Cake is a slice of comfort that’s both rustic and indulgent.
What makes Tapioca Cassava Cake special is its unique texture—soft, slightly elastic, and satisfyingly dense. The cassava soaks up the richness of coconut milk while holding its shape, creating a dessert that’s naturally gluten-free and full of character. Whether topped with a custard glaze, sprinkled with cheese, or served plain, Tapioca Cassava Cake is a celebration of simplicity and flavor.
The first time I made Tapioca Cassava Cake, I was amazed at how the cassava transformed—grated and humble, yet baked into something so fragrant and satisfying. The coconut aroma filled the kitchen, and the golden crust gave way to a chewy, creamy center. Since then, Tapioca Cassava Cake has been my go-to for potlucks, merienda, and cozy dessert moments.
Now, I prepare Tapioca Cassava Cake regularly for family gatherings, holiday spreads, or as a nostalgic treat that brings everyone to the table. Whether baked with pandan, layered with custard, or served with a side of coffee, Tapioca Cassava Cake always delivers warmth and joy.
Table of Contents
Why You’ll Love Tapioca Cassava Cake
- Chewy, Coconut-Infused Texture – Dense, moist, and deeply satisfying
- Naturally Gluten-Free – Made with cassava, no flour needed
- Simple Ingredients, Big Flavor – Cassava, coconut milk, sugar, and love
- Versatile & Customizable – Add cheese, custard, or pandan for a twist
- Perfect for Any Occasion – From everyday snacks to festive desserts
Health Benefits of Tapioca Cassava Cake
- Rich in Complex Carbs – Cassava provides sustained energy
- Dairy-Free Friendly – Coconut milk adds creaminess without dairy
- Naturally Gluten-Free – Great for those with sensitivities
- Customizable Sweetness – Adjust sugar to your taste
- Wholesome & Satisfying – A treat that fills and comforts
When to Make Tapioca Cassava Cake
- Merienda or Afternoon Snack – A classic Filipino favorite
- Holiday & Celebration Dessert – A crowd-pleasing tradition
- Potluck & Party Favorite – Easy to slice and share
- Make-Ahead Treat – Keeps well and tastes even better the next day
- Everyday Sweet Craving – Simple, nostalgic, and soul-warming
Chef’s Notes: Tapioca Cassava Cake
• Grate it fine for a smooth bite – Fresh or thawed cassava should be finely shredded to give the cake its signature silky chew.
• Fold gently, don’t overmix – Overworking the batter can break down the cassava strands and create a dense loaf. Combine just until even.
• Don’t skip the turmeric tint – That golden hue adds warmth and visual depth, even if you don’t taste it directly.
• Line or grease generously – Coconut oil or parchment helps the loaf release cleanly with a glossy crust. Bonus: it amplifies the coconut aroma.
• Taste and tweak the sugar – Some cassava is sweeter than others; feel free to adjust the sweetness level before baking.
• Test with a skewer, not the wobble – A barely sticky toothpick means it’s done. Wet batter? Give it five more minutes.
• Broil for showtime color – That 2–3 minute blast gives caramelized coconut edges and irresistible toasty top notes.
• Cool before slicing – Resting firms the structure so each slice holds its shape and flavor without crumbling.
• Try toasted topping – Sprinkle shredded coconut or sesame seeds over the batter before baking for texture and nutty contrast.
• This cake loves time – Let it sit overnight if you can. The crumb becomes chewy-dense like kakanin, and the coconut flavor deepens.
Tapioca Cassava Cake
4
servings10
minutes1
hour530
kcal15
minutes1
hour25
minutesHey, food lovers! Get ready to dive into this irresistibly tender Tapioca Cassava Cake that’s got all the tropical vibes. Picture creamy coconut, fine-grated cassava and a hint of golden turmeric weaving together in a one-pan wonder. This is the kind of dessert you’ll crave again and again—perfect for family dinners, brunch or even a make-ahead weekend treat. Channeling that celebrity-chef flair, we’ve simplified every step so you can bake up a showstopper without breaking a sweat!
Ingredients
- Cassava Base
2 cups packed fine-grated cassava root (fresh or thawed frozen)
- Binding Mixture
¼ cup granulated sugar
⅓ cup full-fat coconut milk
1 large egg (or 1 flax “egg” for vegan)
2 tablespoons tapioca starch
1 tablespoon melted coconut oil
kosher salt
- Finishing Touch
Pinch of ground turmeric (or a drop of natural yellow food coloring)
Additional coconut oil for greasing the pan
- Alternative Ingredients
Cassava root: substitute with grated yuca or finely shredded sweet potato
Coconut milk: swap with heavy cream or almond milk plus a teaspoon coconut extract
Tapioca starch: replace with cornstarch or arrowroot powder
Coconut oil: use melted butter or neutral vegetable oil
Egg: vegan option—use 1 tbsp ground flaxseed mixed with 3 tbsp water
Turmeric: saffron threads or a pinch of paprika for subtle golden hue
Sugar: honey or maple syrup reduce overall liquid by 1–2 tbsp
Salt: sea salt or pink Himalayan salt
Directions
- Mise en Place – Begin by preheating your oven to 375°F (190°C). Lightly grease a small 8½×4½-inch loaf pan with coconut oil or line it with parchment. Grate fresh cassava or fully thaw frozen pack (about 2 cups) and keep it in a bowl; this small prep step (5 min) ensures everything’s ready.
- Combine Wet Dry – In a second large bowl, whisk ¼ cup sugar, ⅓ cup coconut milk, 1 egg, 2 tbsp tapioca starch, 1 tbsp melted coconut oil, a pinch of salt and turmeric (total 3 min). Slowly fold the fine cassava shreds into this mix until uniformly moistened; the starch helps bind and gives that bouncy texture. Optional: taste and adjust sweetness or salt.
- Bake the Cake – Pour batter into the prepared pan and smooth the surface with a silicone spatula (1 min). Slide onto the middle rack and bake for 50–60 minutes, or until the top is set and the loaf doesn’t jiggle when gently shaken. Insert a skewer—slightly sticky crumb is fine; wet batter means 5 more minutes.
- Broil for Color – Once baked, brush the top with melted coconut oil. Switch oven to broil (or 420°F/215°C if no broiler) and toast for 2–3 minutes until golden. Stay close—sugar and coconut can burn quickly under high heat (3 min).
- Rest Serve – Remove loaf and let cool in pan for at least 15 minutes before slicing. The cake firms up and the flavors deepen if left overnight. Slice thick, serve room temperature or lightly warmed (microwave or toaster oven for 1 min).
Equipment
- Mixing bowls
- measuring cups and spoons
- silicone spatula set
Notes
- • Tip: For best texture, bake the day before serving—flavors meld and the crumb becomes delightfully springy.
• Serving Suggestion: Accompany slices with fresh mango wedges, whipped coconut cream or a drizzle of palm sugar syrup.
• Add-Ins: Stir in ¼ cup of finely chopped pandan leaves or a handful of toasted shredded coconut for extra aroma.
• Make-Ahead: Store wrapped at room temp for 2 days or refrigerate up to 5 days; reheat in a 350°F oven for 5 min.
Nutrition Facts
- Calories: 530kcal
- Fat: 8g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 120mg
- Potassium: 200mg
- Carbohydrates: 37g
- Fiber: 1g
- Sugar: 20g
- Protein: 3g
- Vitamin A: 80IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 0.4mg
FAQs: Tapioca Cassava Cake
Can I make this without eggs?
Yes. Substitute with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water). Let it sit for 5 minutes before mixing in.
Is this recipe gluten-free?
Absolutely. Cassava, tapioca starch, and coconut are all naturally gluten-free—just confirm your baking powder (if using) is GF.
Can I use frozen cassava?
Yes. Thaw completely and drain off excess liquid before measuring. The texture and result will still be tender and chewy.
What if I don’t have tapioca starch?
Use cornstarch or arrowroot powder in equal measure. Tapioca offers more bounce, but both work as binders.
Can I adjust the sweetness?
Definitely. Add more sugar for dessert-style richness, or reduce it slightly for a milder, snackable version.
What does turmeric add?
Mostly color with a subtle earthy note. You can skip it, or replace it with saffron or a hint of ground ginger for a twist.
Can I bake this in a different pan?
Yes. An 8×8-inch square pan or small muffin tins work—just reduce baking time and check doneness early.
How long does it last?
Store tightly wrapped at room temperature for 2 days or refrigerate for up to 5. Reheat slices in the oven or toaster.
Is it freezer-friendly?
Very much so. Freeze sliced portions wrapped tightly. Thaw at room temp or reheat in a low oven to revive texture.
Can I make this more festive?
Absolutely. Try pandan essence, grated coconut topping, or bake it layered with sweet red beans or jackfruit for a party-ready twist.
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