Cassava Cake with Macapuno

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Difficulty: Moderate
Intensity: Medium (requires mixing and baking)

Description

Cassava Cake with Macapuno is a delicious Filipino dessert made from grated cassava (yuca), coconut milk, and sweet macapuno (coconut sport) strings. This soft, chewy, and slightly sticky cake is a popular treat for celebrations and family gatherings. Topped with a creamy custard layer, it’s a must-try dessert for anyone who loves tropical flavors!

Ingredients

For the Cassava Cake:

• 2 lbs (about 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 eggs

• 1/2 cup granulated sugar

• 1/4 cup melted butter

• 1 tsp vanilla extract

• 1/2 cup macapuno (coconut sport strings)

For the Custard Topping:

• 1/2 can (7 oz) condensed milk

• 1/2 can (6 oz) evaporated milk

• 1 egg yolk

• 1/4 cup grated cheese (optional, for topping)

Instructions

Step 1: Preheat and Prepare

• Preheat oven to 350°F (175°C).

• Grease a 9×13-inch baking pan with butter or line it with parchment paper.

Step 2: Mix the Cassava Batter

1. In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, eggs, sugar, melted butter, and vanilla extract. Mix well until smooth.

2. Fold in the macapuno strings and stir evenly.

Step 3: Bake the Cassava Mixture

• Pour the mixture into the prepared baking pan.

• Bake for 45 minutes or until the top is slightly firm.

Step 4: Prepare the Custard Topping

• In a separate bowl, whisk together the condensed milk, evaporated milk, and egg yolk until smooth.

• After the initial 45 minutes of baking, remove the cake from the oven and pour the custard mixture evenly over the top.

• Sprinkle with grated cheese (if using).

Step 5: Bake Again Until Golden

• Return the cake to the oven and bake for an additional 15-20 minutes or until the custard sets and turns golden brown.

Step 6: Cool and Serve

• Let the cake cool for at least 30 minutes before slicing.

• Serve warm or chilled.

Nutritional Information (Per Serving)

Tips & Variations

• Fresh vs. Frozen Cassava: If using frozen grated cassava, thaw and drain excess liquid before using.

• Extra Creamy: Add 1/4 cup of coconut cream for a richer taste.

• No Macapuno? Substitute with shredded young coconut (buko).

• Storage: Keep leftovers refrigerated for up to 5 days. Reheat in the microwave for 20 seconds before serving.

Conclusion

This Cassava Cake with Macapuno is a delightful, tropical dessert that’s perfect for any occasion. The combination of creamy custard, chewy cassava, and sweet macapuno makes it irresistible. Try this recipe today and enjoy a taste of Filipino hospitality!