Cassava Cake with Macapuno 🍠🥥
A rich, creamy Filipino dessert with naturally sweet cassava, luscious macapuno, and a golden custard topping—perfect for holidays or special occasions!
Why You’ll Love This Recipe
✅ Naturally gluten-free (made with cassava!)
✅ Ultra-moist with coconut milk and condensed milk
✅ Sweet, chewy macapuno in every bite
✅ Easy to make—just mix and bake!
📝 Ingredients
For the Cake
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup condensed milk
- ¾ cup sugar
- ¼ cup melted butter
- 2 large eggs
For the Topping (Optional)
- ½ cup macapuno strings (coconut sport)
- 2 tbsp condensed milk for glaze
🍠 Step-by-Step Instructions
1️⃣ Prep the Cassava
- If using frozen cassava, thaw completely and squeeze out excess liquid.
2️⃣ Mix the Batter
- In a bowl, whisk eggs, condensed milk, evaporated milk, coconut milk, sugar, and melted butter.
- Fold in grated cassava until fully combined.
3️⃣ Bake the Cake
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- Pour batter into the pan and bake for 45 minutes.
4️⃣ Add Macapuno Topping
- After 45 mins, sprinkle macapuno strings evenly over the cake.
- Drizzle with 2 tbsp condensed milk (for extra sweetness).
- Bake 15-20 more minutes until golden and set.
5️⃣ Cool & Serve
- Let cool 1 hour before slicing (the cake firms as it cools).
- Serve slightly warm or chilled!
⏱ Prep Time: 15 mins | 🔥 Cook Time: 60 mins
🍽 Servings: 12 | Calories: ~280/slice
💡 Expert Tips
✔ Texture check: Insert a toothpick—it should come out mostly clean (this cake stays moist!).
✔ Extra richness: Substitute 1/2 cup macapuno directly into the batter.
✔ Storage: Keep refrigerated for up to 5 days (reheat or serve cold).
🍴 Serving Suggestions
- With coffee for a mid-afternoon treat
- Topped with vanilla ice cream for contrast
- Garnished with toasted coconut flakes
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