Cassava Cake with Macapuno is a beloved Filipino dessert known for its rich, creamy texture and mildly sweet flavor. Made with grated cassava, coconut milk, and macapuno (sweetened coconut sport), this dessert is a staple at family gatherings, celebrations, and special occasions. The combination of cassava’s chewy consistency and the creamy sweetness of macapuno makes every bite incredibly satisfying.
If you’ve never tried making cassava cake before, this simple yet delicious recipe is the perfect place to start. Whether you’re serving it as a snack, dessert, or part of a festive spread, this homemade cassava cake will surely impress your family and friends.
Why You’ll Love This Recipe
- Easy to Make: Requires simple mixing and baking—no complicated steps.
- Rich and Creamy: The combination of coconut milk, condensed milk, and macapuno creates a perfectly moist and decadent texture.
- Perfect for Any Occasion: Whether for parties, merienda (afternoon snack), or as a homemade gift, cassava cake is always a crowd-pleaser.
- Customizable: You can add cheese for a slightly salty contrast or tweak the sweetness to suit your taste.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour
Ingredients
For the Cassava Cake:
- 2 cups grated cassava (fresh or frozen, thawed if frozen)
- 1 can (14 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 1 cup condensed milk
- 2 large eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup macapuno (sweetened coconut sport)
- ¼ cup grated cheese (optional, for topping)
For the Topping (Optional but Recommended):
- ½ cup condensed milk
- ¼ cup coconut milk
- ¼ cup grated cheese
- ¼ cup macapuno
Step-by-Step Instructions
Step 1: Prepare the Baking Dish
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
Step 2: Mix the Batter
- In a large bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, eggs, sugar, and vanilla extract.
- Mix well until all the ingredients are fully incorporated and smooth.
Step 3: Assemble the Cake
- Pour the cassava mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the macapuno on top, distributing it evenly across the surface.
- If you prefer a cheesy contrast, sprinkle grated cheese over the top before baking.
Step 4: Bake the Cassava Cake
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set.
- To check for doneness, insert a toothpick in the center—if it comes out clean, the cake is ready.
Step 5: Add the Topping (Optional but Delicious)
- While the cake is baking, prepare the topping by mixing ½ cup condensed milk, ¼ cup coconut milk, ¼ cup grated cheese, and ¼ cup macapuno in a bowl.
- Once the cassava cake is baked, spread this mixture evenly over the top.
- Return to the oven and bake for an additional 10 minutes to set the topping.
Step 6: Cool and Serve
- Remove the cassava cake from the oven and let it cool completely before slicing.
- Serve warm or chilled, depending on your preference.
- Enjoy this rich, creamy, and slightly chewy Filipino delicacy with a cup of coffee or tea.
Serving Suggestions
Cassava cake is delicious on its own, but you can elevate it with these serving ideas:
- Pair it with a cup of hot coffee or tea for a perfect afternoon snack.
- Drizzle extra condensed milk on top for added sweetness.
- Serve with fresh fruit like ripe mangoes for a refreshing contrast.
- Add a scoop of vanilla or coconut ice cream for a decadent dessert experience.
Tips for the Best Cassava Cake
- Use fresh cassava if available – It provides a better texture than frozen cassava. Peel, grate, and squeeze out excess liquid before using.
- Adjust the sweetness – If you prefer a less sweet cake, reduce the amount of sugar or condensed milk.
- For a firmer texture, add 1 tablespoon of cornstarch to the batter.
- For a richer taste, use pure coconut milk instead of diluted versions.
- Chill before serving – If you love a denser, chewier texture, refrigerate the cake before serving.
How to Store Leftovers
- Refrigerator: Store leftover cassava cake in an airtight container for up to 4-5 days.
- Freezer: Freeze slices in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Warm slices in the microwave for 15-20 seconds before serving for a fresh-out-of-the-oven taste.
Why This Cassava Cake Recipe Stands Out
Unlike other cakes, cassava cake offers a unique combination of chewiness, creaminess, and tropical flavor that makes it stand out. The addition of macapuno adds an extra layer of sweetness and texture, making it an irresistible treat for any occasion.
Whether you’re craving a nostalgic Filipino dessert or introducing this delicacy to new taste buds, this Cassava Cake with Macapuno is guaranteed to impress.
Try this recipe today and share the joy of homemade cassava cake with your loved ones!