Yema Cassava Cake (Baked)

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  • 2 packs frozen cassava, thawed
  • 3 cans coconut milk
  • 2 ½ cups condensed milk
  • 1 cup white sugar
  • 1 egg
  • 1 cup grated cheese (optional: garnish)

For the Frosting:

  • 6 egg yolks
  • 1 can evaporated milk
  • 1 can condensed milk


  1. Preheat oven to 400.
  2. Line 4 cake pans (200x20x4) with foil.  Spray with nonstick cooking spray or brush with a little oil.  set aside.
  3. In a large bowl,  combine cassava and coconut milk.  Stir until cassava is completely dissolved.
  4. Add egg, mix until egg is fully incorporated into the mixture.
  5. Add sugar and stir.
  6. Pour mixture (approx 3 cups) onto cake pans.  Make sure not to fill to top.
  7. Bake for 30 minutes.
  8. After 30 minutes, take out pans and pour condensed milk on top and spread evenly.
  9. Bake for another 40 minutes until golden brown.
  10. Take cassava out of the oven and let it cool and set aside.

How to make the yema frosting:

  1. Get a shallow pan and then combine the condensed milk, egg yolks and evaporated milk
    Slowly cook the mixture under a low fire and then continue stirring until it reaches a thick consistency.
  2. Pour Dulce de leche on top and sprinkle grated cheese. Serve and enjoy!

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