Cassava Cake with Macapuno

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🥥 Cassava Cake with Macapuno

Chewy • Coconut-rich • Golden & Creamy

⏱ Total Time: 1 hour

👥 Serves: 8–10

⭐ Difficulty: Easy

🌟 Ingredients

Cake Base

  • 2 cups grated cassava (fresh or thawed frozen)
  • 1 cup coconut milk
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 3/4 cup sugar
  • 1/4 cup melted butter
  • 2 eggs
  • 1/2 cup macapuno strings (add more if you love it)

Topping (Optional but Recommended)

  • 1/2 cup condensed milk
  • 1/2 cup coconut cream or evaporated milk
  • 1 egg yolk
  • 1/2 cup macapuno (extra)

🥣 Instructions

1. Prep

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×9 inch baking dish or line with parchment paper.

2. Make the Cassava Batter

  1. In a large bowl, combine:
    • Grated cassava
    • Coconut milk
    • Evaporated milk
    • Condensed milk
    • Sugar
    • Melted butter
    • Eggs
  2. Mix until smooth and fully combined.
  3. Fold in macapuno strings.

3. Bake the Cake

  1. Pour the mixture into the prepared baking dish.
  2. Bake for 40–45 minutes, or until set and lightly golden on top.

4. Add the Creamy Topping (Optional but AMAZING)

  1. In a bowl, whisk together:
    • Condensed milk
    • Coconut cream (or evap milk)
    • Egg yolk
  2. Spread gently over the baked cassava cake.
  3. Add extra macapuno strings on top if desired.
  4. Return to the oven and bake 10–15 minutes more until the top is caramelized and glossy.

5. Cool & Serve

  1. Allow to cool for at least 20–30 minutes (it firms up as it cools).
  2. Slice into squares and enjoy warm or chilled.

⭐ Tips & Variations

  • Extra Chewy: Add 1/2 cup glutinous rice flour.
  • Super Coconut Flavor: Add 1 tsp coconut extract.
  • Less Sweet: Reduce sugar to 1/2 cup or skip in the batter (condensed milk is sweet enough).
  • With Cheese: Add grated cheddar on top before the final bake — Filipino favorite!
  • Baked in Muffin Cups: Makes perfect mini cassava cakes.

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