Description:
Cassava Cake with Macapuno is a rich, creamy, and slightly chewy Filipino dessert made from grated cassava and coconut milk. The addition of sweet macapuno (coconut sport strings) gives the cake a unique texture and extra sweetness. This dessert is perfect for gatherings, celebrations, or as a delightful afternoon treat. It is baked until golden and often topped with a creamy custard layer. The combination of cassava and coconut flavors creates a delicious tropical taste. Easy to prepare and loved by many, this cake is a favorite in Filipino households. Serve it warm or chilled for the best flavor. It’s a simple yet irresistible dessert that everyone will enjoy.
Ingredients:
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 cup coconut milk
- 1 can (14 oz) condensed milk
- ½ cup evaporated milk
- ½ cup sugar
- 2 eggs
- 1 cup macapuno strings (sweetened coconut sport)
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the Topping (Optional):
- 1 cup coconut cream
- ½ cup condensed milk
- 1 egg yolk
Instructions:
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- In a large bowl, mix grated cassava, coconut milk, condensed milk, evaporated milk, sugar, eggs, melted butter, and vanilla extract.
- Add the macapuno strings and mix well until fully combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for about 45 minutes or until the cake is set.
- For the topping, mix coconut cream, condensed milk, and egg yolk in a bowl.
- Pour the topping over the partially baked cake and spread evenly.
- Return to the oven and bake for another 15–20 minutes until the top turns golden brown.
- Remove from the oven and allow it to cool before slicing and serving.
Tips:
- If using frozen cassava, thaw it completely and drain excess liquid.
- For extra flavor, add a little grated cheese on top before the final baking.
- Let the cake cool completely to make slicing easier.
- Store leftovers in the refrigerator and reheat slightly before serving for the best taste.