Description
This Cassava Cake with Macapuno is a rich, creamy, and delightfully chewy Filipino dessert made with grated cassava, coconut milk, and sweetened macapuno. It’s incredibly easy to make and perfect for any occasion, whether you’re celebrating with family or simply craving a taste of home. Serve it warm or chilled for a truly indulgent treat!
Ingredients
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2 cups grated cassava (fresh or frozen, thawed)
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1 can (14 oz) coconut milk
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1 can (12 oz) evaporated milk
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1 cup condensed milk
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2 large eggs
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1/2 cup sugar
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1 tsp vanilla extract
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1/2 cup macapuno (sweetened coconut sport)
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1/4 cup grated cheese (optional)
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a large mixing bowl, whisk together the grated cassava, coconut milk, evaporated milk, condensed milk, eggs, sugar, and vanilla extract until well combined.
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Gently fold in the macapuno, making sure it is evenly distributed.
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Pour the batter into the prepared baking dish and spread it evenly.
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Bake for 45–50 minutes, or until the edges are set and the center is firm but slightly jiggly.
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If using cheese, sprinkle it on top 10 minutes before the cake is fully baked, then return it to the oven until melted and lightly golden.
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Remove from the oven and let it cool for at least 15 minutes before slicing.
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Serve warm or chilled and enjoy!
Notes
Fresh cassava gives the best flavor, but frozen works well too.
Adjust the sugar to taste if you prefer a less sweet cake.
For added texture, sprinkle toasted coconut flakes on top.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: Filipino