Name: Cassava Cake with Macapuno
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Filipino
Ingredients: 2 pounds grated cassava (fresh or frozen, thawed); 1 can (14 oz) coconut milk; 1 can (14 oz) condensed milk; 1 cup granulated sugar; 1 cup grated cheddar cheese (optional); 1 cup macapuno strings (sweetened coconut sport); 3 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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Why You’ll Love This Recipe

Cassava Cake with Macapuno offers a unique texture—soft, chewy, and rich with coconut flavor. It’s naturally gluten-free and dairy-free, making it suitable for many dietary needs. The sweet, creamy topping adds a delightful contrast that elevates the humble cassava into a crowd-pleasing dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds grated cassava (fresh or frozen, thawed)
1 can (14 oz) coconut milk
1 can (14 oz) condensed milk
1 cup granulated sugar
1 cup grated cheddar cheese (optional)
1 cup macapuno strings (sweetened coconut sport)
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Prepare the Batter:
In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, sugar, eggs, vanilla extract, and salt. Mix well until fully incorporated.
Bake the Cake Base:
Pour the mixture into a greased or lined baking pan. Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes or until the cake is set and lightly golden.
Prepare the Topping:
While the cake base is baking, mix macapuno strings with grated cheddar cheese if using. This will be your topping.
Add the Topping:
Once the cassava base is baked, remove it from the oven. Spread the macapuno topping evenly over the cake.
Finish Baking:
Return the cake to the oven and bake for an additional 15-20 minutes, or until the topping is slightly golden and bubbly.
Cool and Serve:
Let the cake cool completely before slicing. Serve at room temperature or chilled.

Servings and Timing

Servings: 8-10
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Cheese-Free Version: Omit the cheddar cheese for a traditional dairy-free dessert.
Vegan Option: Substitute eggs with flax eggs and use coconut condensed milk alternatives.
Add Nuts: Sprinkle chopped toasted coconut or nuts on top for extra texture.
Use Frozen Cassava: Thaw thoroughly before using to ensure proper texture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: Warm slices gently in a microwave or oven before serving for the best texture.

FAQs

1. What is macapuno?

Macapuno is a sweet, soft coconut sport commonly used in Filipino desserts.

2. Can I use frozen cassava?

Yes, just thaw and drain excess liquid before using.

3. Is cassava cake gluten-free?

Yes, cassava is naturally gluten-free.

4. Can I make this dessert vegan?

Yes, by using flax eggs and vegan substitutes for condensed milk and cheese.

5. What if I don’t have macapuno?

You can substitute with sweetened shredded coconut or omit the topping.

6. Can I freeze cassava cake?

Yes, wrap tightly and freeze for up to 2 months; thaw before serving.

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

The cake should be set and slightly golden; a toothpick inserted should come out clean.

8. Can I add other flavors?

Yes, try adding pandan extract or vanilla for variation.

9. Can I make mini cassava cakes?

Yes, use muffin tins and adjust baking time accordingly.

10. How should I serve cassava cake?

Serve at room temperature or chilled, often enjoyed with tea or coffee.

Conclusion

Cassava Cake with Macapuno is a beloved Filipino dessert that combines chewy cassava texture with creamy coconut flavor and a sweet macapuno topping. Easy to make and naturally gluten-free, it’s perfect for family gatherings or a satisfying treat. Whether you’re new to cassava or a longtime fan, this recipe will bring joy to your table.

Cassava Cake with Macapuno

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This traditional Filipino Cassava Cake with Macapuno is a deliciously chewy and creamy dessert made from grated cassava, coconut milk, and topped with sweet macapuno (coconut sport) strings. It’s a classic favorite perfect for celebrations or special treats.

Author: Amy
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: Filipino
Diet: Gluten Free

Instructions

Prepare the Batter: In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, sugar, eggs, vanilla extract, and salt. Mix well until fully incorporated.
Bake the Cake Base: Pour the mixture into a greased or lined baking pan. Bake at 350°F (175°C) for 45-50 minutes or until set and lightly golden.
Prepare the Topping: Mix macapuno strings with grated cheddar cheese if using.
Add the Topping: Remove cake from oven and spread macapuno topping evenly over the cake.
Finish Baking: Return cake to oven and bake an additional 15-20 minutes until topping is golden and bubbly.
Cool and Serve: Let cake cool completely before slicing. Serve at room temperature or chilled.