Cassava Cake with Macapuno
If you’re craving a rich, sticky-sweet Filipino dessert, this Cassava Cake with Macapuno is pure bliss! Made with grated cassava (yuca), creamy coconut milk, and sweet macapuno strings, this treat is gluten-free, irresistibly chewy, and topped with a golden custard layer. Perfect for parties, potlucks, or satisfying your sweet tooth!
Why This Recipe Will Become Your Favorite
- Authentic Filipino Flavor – Just like lola (grandma) used to make!
- Naturally Gluten-Free – Uses cassava instead of flour.
- Creamy + Chewy Texture – Thanks to macapuno (coconut sport) and coconut milk.
- Easy to Make – No fancy techniques, just mix and bake!
Ingredients You’ll Need
For the Cassava Cake Base:
- 4 cups grated cassava (fresh or frozen, thawed)
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) condensed milk
- 1 cup macapuno (coconut sport strings)
- 2 eggs
- ½ cup sugar (adjust to taste)
- ¼ cup melted butter
- 1 tsp vanilla extract
For the Luscious Custard Topping:
- 1 can (12 oz) evaporated milk
- 1 egg yolk
- 3 tbsp sugar
- 2 tbsp flour (or cassava flour for gluten-free option)
- 2 tbsp grated cheese (optional, for a golden crust)
Step-by-Step Instructions
Prepare the Cassava Mixture
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, mix grated cassava, coconut milk, condensed milk, macapuno, eggs, sugar, butter, and vanilla until smooth.
- Pour into the baking pan and bake for 30 minutes, until slightly firm.
Make the Custard Topping
- Whisk together evaporated milk, egg yolk, sugar, and flour until smooth.
- Pour over the half-baked cassava cake and sprinkle with grated cheese (if using).
Bake to Perfection
- Return to oven and bake for another 25-30 minutes until the top is golden and set.
- Let it cool before slicing into squares.
Pro Tips for the Best Cassava Cake
- Use Fresh Cassava? Peel, grate, and squeeze out excess liquid before using.
- No Macapuno? Substitute with young coconut (buko) or omit.
- Extra Richness? Add a splash of coconut cream for a creamier texture.
- Storage: Keeps well in the fridge for 3-4 days (if it lasts that long!).
Serving Suggestions
- Pair with Hot Coffee or Tea for merienda (Filipino snack time).
- Serve with a Scoop of Vanilla Ice Cream for extra indulgence.
- Sprinkle Toasted Coconut Flakes for added crunch and flavor.
Frequently Asked Questions
Can I use frozen cassava for this recipe?
Yes! Just make sure to fully thaw and drain it before using.
How do I store cassava cake?
Store in an airtight container in the refrigerator for up to 4 days. Warm in the microwave before serving.
Can I freeze cassava cake?
Yes, wrap individual slices in plastic wrap and store in a freezer-safe container for up to a month. Thaw and reheat before serving.
What can I use instead of macapuno?
You can use young coconut (buko) or simply leave it out for a classic cassava cake.
Can I make this dairy-free?
Yes! Substitute condensed milk with coconut condensed milk and evaporated milk with coconut cream.
Final Thoughts
This Cassava Cake with Macapuno is the perfect balance of chewy, creamy, and sweet—a true crowd-pleaser! Whether you’re Filipino or just love tropical desserts, this recipe is easy, delicious, and unforgettable.
Bake it today and taste the magic!