Cassava Cake with Macapuno

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Cassava Cake with Macapuno: A Classic Filipino Dessert

Origin of the Recipe

Cassava Cake with Macapuno is a beloved Filipino dessert made from grated cassava (also known as kamoteng kahoy or yuca), coconut milk, and sweet macapuno (coconut sport). This rich, chewy, and slightly sticky cake is a staple at Filipino gatherings, fiestas, and family celebrations. Its roots trace back to traditional Filipino cooking, where cassava was a common ingredient due to its abundance and versatility.

Why You’ll Love This Recipe

  • Soft, chewy, and slightly sticky texture – A perfect balance of tenderness and bite.
  • Sweet and creamy – The macapuno adds a luscious, coconutty sweetness.
  • Easy to make – Simple ingredients and straightforward preparation.
  • Great for celebrations – A crowd-pleaser for parties, potlucks, or merienda (afternoon snacks).

Ingredients

For the Cake:

  • 4 cups grated cassava (fresh or frozen)
  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) condensed milk
  • 1 can (12 oz) evaporated milk
  • 3/4 cup granulated sugar
  • 1/2 cup macapuno (coconut sport)
  • 2 eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extrac

For the Topping:

  • 1/2 can (7 oz) coconut milk
  • 1/2 can (7 oz) condensed milk
  • 1 egg yolk
  • 2 tbsp flour (or cornstarch)
  • 1/4 cup macapuno (for garnish)

Step-by-Step Instructions

1. Prepare the Cassava Mixture

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, sugar, macapuno, eggs, melted butter, and vanilla extract. Mix well.
  3. Pour the mixture into the prepared baking pan and smooth the top.

2. Bake the Cake

  1. Bake for 45-50 minutes or until the edges are slightly golden and the center is set.

3. Prepare the Topping

  1. In a saucepan, whisk together coconut milk, condensed milk, egg yolk, and flour. Cook over low heat, stirring constantly, until thickened (about 5-7 minutes).
  2. Remove the cake from the oven and pour the topping evenly over it.
  3. Sprinkle the remaining macapuno on top.

4. Broil for a Golden Finish

  1. Return the cake to the oven and broil for 2-3 minutes until the topping turns golden brown.
  2. Let it cool before slicing.

Tips for Success

  • Use fresh or frozen grated cassava – If using frozen, thaw and drain excess liquid.
  • Adjust sweetness – Reduce sugar if you prefer a less sweet cake.
  • For extra richness – Add grated cheese on top before broiling.
  • Storage – Keep leftovers in the fridge for up to 5 days or freeze for longer shelf life.

Serving Suggestions

  • Enjoy warm or chilled with a cup of coffee or tea.
  • Perfect for birthdays, holidays, or as a sweet snack.

Frequently Asked Questions (FAQs)

1. Can I use cassava flour instead of grated cassava?

No, this recipe requires fresh or frozen grated cassava for the right texture.

2. Where can I buy macapuno?

It’s available in jars at Asian grocery stores or online.

3. Can I make this without eggs?

Yes, but the texture will be slightly less firm.

4. How do I know when the cake is done?

Insert a toothpick—if it comes out clean, it’s ready.

5. Can I use all coconut milk instead of evaporated milk?

Yes, but the flavor will be more coconut-forward.

Conclusion

This Cassava Cake with Macapuno is a deliciously sweet, chewy, and creamy Filipino dessert that’s perfect for any occasion. With its rich coconut flavor and irresistible texture, it’s sure to be a hit with family and friends. Try this recipe today and bring a taste of the Philippines to your table!

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Happy baking!

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