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
Units
Scale
- 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
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Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish.
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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.
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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.
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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