Filipino Cassava Cake with Coconut String

Minoo shared a Filipino Cassava Cake recipe for dessert at the South Arm Multicultural Community Kitchen.


This is a sweet and sticky cake. Refrigerate the cake will make it a bit firmer.


This recipe uses frozen grated cassava. The grated cassava is from the root of a woody shrub. Cassava is a major source of carbohydrates. When dried to a starchy, powdery form, it is called tapioca.


Coconut string is the flesh of young coconut. You can buy the above coconut string from stores that carry Filipino products like Great One Supermarket, 99 cent Dollar Store, Wah Shang Supermarket, etc.


  • 4 cups grated cassava (from 2 packets of 454g)
  • 2 cups coconut milk
  • 1 small ┬ácan (380g) condensed milk
  • 1 cup evaporated milk
  • 1/2 cup sugar; omit this if using coconut string (Makapuno)
  • 2 eggs
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 1 jar (340g) ┬ácoconut string, divided


Source: via Minoo


Sticky-Cassava-Cake-with-Coconut-String-5Preheat oven to 350F.

Beat eggs in a large bowl.

Add cassava, melted butter and salt.

Sticky-Cassava-Cake-with-Coconut-String-7Mix in coconut milk, evaporated milk and condensed milk.
Sticky-Cassava-Cake-with-Coconut-String-8Add 1/2 of the coconut string from the jar.

Mix well and pour batter into a 9×13″ baking dish.

Bake in the 350F preheated oven for 30 to 40 minutes or until the batter is set.

Sticky-Cassava-Cake-with-Coconut-String-10Remove baking dish from the oven and top with the remaining coconut string evenly.

Return baking dish to the oven and bake for another 10 to 15 minutes or until firm.

You may put it under the broiler until golden brown.

Minoo also shared with us the above new guidelines from Healthy Families BC. You may click on the image to have a larger view.


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