There’s something truly special about Filipino desserts, and Cassava Cake with Macapuno is one of the best! It’s rich, creamy, and delightfully chewy—just the kind of indulgence that brings back warm childhood memories. If you love coconut flavors and enjoy a good balance of sweet and savory, this cake is about to become your new favorite. Trust me, one bite and you’ll be hooked!
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Why You’ll Love Cassava Cake with Macapuno
- Rich & Creamy: This cake is dense yet soft, with a luscious coconut-infused texture that melts in your mouth.
- Easy to Make: Just mix, pour, and bake! No complicated techniques—perfect for beginners.
- Perfect for Any Occasion: Whether it’s a family gathering, a potluck, or just an afternoon treat, this cake always impresses.
- Naturally Gluten-Free: Made from cassava, a starchy root vegetable, so it’s great for those avoiding gluten.
- Coconut Lovers’ Dream: With macapuno (sweetened coconut strings) mixed in, every bite bursts with tropical goodness.
Ingredients in Cassava Cake with Macapuno
This cake is made with simple ingredients, but the result is pure magic. Let’s break it down:
- Grated Cassava: The main ingredient, giving the cake its unique chewy texture. You can use fresh or frozen cassava.
- Coconut Milk: Adds richness and enhances the tropical flavor.
- Condensed Milk: Provides sweetness and a smooth, creamy consistency.
- Evaporated Milk: Balances the sweetness and makes the cake extra moist.
- Macapuno Strings: Sweet coconut strands that take this cake to the next level.
- Eggs: Help bind everything together, giving the cake structure.
- Butter: Adds a hint of richness and helps with browning.
- Cheese (Optional): A sprinkle of cheese on top gives a salty contrast to the sweetness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this delicious Filipino favorite:
- Preheat Your Oven: Set your oven to 350°F (175°C). Grease a baking dish with butter or non-stick spray.
- Mix the Wet Ingredients: In a large bowl, whisk together coconut milk, condensed milk, evaporated milk, melted butter, and eggs until smooth.
- Add the Cassava & Macapuno: Stir in the grated cassava and macapuno strings until well combined.
- Pour & Bake: Pour the mixture into the prepared baking dish and smooth out the top. Bake for about 45-50 minutes, or until the cake is set and lightly golden.
- Prepare the Topping (Optional): For an extra indulgent layer, mix condensed milk and a bit of coconut milk, then pour it over the baked cake. Bake for another 10-15 minutes until golden brown.
- Cool & Serve: Let the cake cool slightly before slicing. Enjoy warm or chilled!
How to Serve Cassava Cake with Macapuno
This cake is best enjoyed in a variety of ways:
- As Is: Warm or chilled, it’s delicious on its own.
- With Coffee or Tea: A perfect pairing for your morning or afternoon break.
- Topped with Cheese: A sprinkle of grated cheese balances the sweetness beautifully.
- With Extra Macapuno: If you love coconut, add a spoonful of macapuno on top!
Additional Tips
- Use Fresh Cassava for the Best Texture: If you have access to fresh cassava, it gives a more authentic taste.
- Make It Dairy-Free: Swap the evaporated and condensed milk with coconut-based alternatives.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze for Later: Wrap slices individually and freeze for up to 3 months. Thaw and reheat when ready to eat.
FAQ
Q1: Can I use frozen cassava?
A1: Yes! Just make sure to thaw and drain it well before using.
Q2: Can I make this without macapuno?
A2: Absolutely! While macapuno adds extra sweetness, the cake will still be delicious without it.
Q3: How do I know when the cake is done?
A3: The top should be golden brown, and a toothpick inserted in the center should come out clean.
Q4: Can I add a caramelized topping?
A4: Yes! Some people like to add a caramelized coconut topping for extra richness.
Q5: Can I make this cake ahead of time?
A5: Yes! It actually tastes better the next day as the flavors develop. Just store it in the fridge and reheat before serving.
Q6: What’s the best way to reheat it?
A6: Warm it in the oven at 300°F for about 10 minutes, or microwave individual slices for 30 seconds.
Q7: Can I double the recipe?
A7: Definitely! Just use a larger baking dish and extend the baking time as needed.
Q8: Can I use cassava flour instead of grated cassava?
A8: No, cassava flour has a different texture and won’t work the same way. Stick with grated cassava for best results.
Q9: Can I make this into cupcakes?
A9: Yes! Divide the batter into greased muffin tins and bake for about 25-30 minutes.
Q10: Can I reduce the sugar?
A10: Yes, but keep in mind that macapuno and condensed milk already add natural sweetness.
Final Thoughts
There you have it—Cassava Cake with Macapuno, a sweet, chewy, and coconut-filled delight that’s perfect for any occasion. Whether you’re making it for a party or just treating yourself, this dessert is guaranteed to impress. Give it a try, and let me know how you like it!
Print
Cassava Cake with Macapuno
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: D
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
This Cassava Cake with Macapuno is a deliciously rich and creamy Filipino dessert made with grated cassava, coconut milk, and sweet macapuno. With a perfectly balanced sweet and chewy texture, this classic treat is perfect for any occasion. Serve it warm or chilled for a tropical-inspired indulgence.
Ingredients
- 2 cups grated cassava (fresh or frozen)
- 1 can (14 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 1 cup condensed milk
- 2 large eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup macapuno (sweetened coconut sport)
- 1/4 cup grated cheese (optional)
Instructions
-
Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish.
-
Mix the Batter:
- In a large bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, eggs, sugar, and vanilla extract.
- Mix until well combined.
-
Assemble & Bake:
- Pour the mixture into the prepared baking dish and smooth the top.
- Top with macapuno and sprinkle with grated cheese (if using).
- Bake for 45-50 minutes, or until the top is golden brown and the center is set.
-
Cool & Serve:
- Let the cassava cake cool before slicing.
- Serve warm or chilled and enjoy!
Notes
- If using frozen cassava, ensure it’s fully thawed and drained.
- For extra richness, brush the top with a mixture of condensed milk and coconut milk before baking.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg