Cassava Cake with Macapuno


This Cassava Cake with Macapuno is a beloved Filipino dessert that’s rich, creamy, and full of tropical flavors. Made with grated cassava (tapioca root), coconut milk, and sweet macapuno (preserved young coconut strands), this cake is a two-layered treat: a dense, chewy base topped with a luscious custard-like topping. It’s a perfect dessert for celebrations, fiestas, or anytime you want to indulge in something decadent and uniquely Filipino. Let’s get baking!

Ingredients You’ll Need:

For the Base Layer:

  • 4 cups grated cassava (fresh or frozen, thawed and drained)
  • 1 can (13.5 oz) coconut milk
  • 1 cup condensed milk
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter , melted
  • 3 large eggs , lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup macapuno strings (sweetened preserved young coconut)

For the Topping:

  • 1 can (13.5 oz) coconut milk
  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks , lightly beaten
  • 1 teaspoon vanilla extract
  • Additional macapuno strings , for garnish

Step-by-Step Instructions:

Step 1: Preheat and Prep

  1. Preheat your oven to 350°F (175°C) . Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Make the Base Layer

  1. In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, sugar, melted butter, eggs, and vanilla extract. Mix well until smooth and fully combined.
  2. Stir in the macapuno strings, reserving a small amount for garnish.
  3. Pour the mixture into the prepared baking pan and spread it out evenly.

Step 3: Bake the Base Layer

  1. Bake the base layer for 45–50 minutes , or until the edges are set but the center is still slightly jiggly.


 

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