Cassava Cake with Macapuno
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.
- 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
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
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.
Notes
Omit cheddar cheese for a traditional dairy-free version.
Substitute eggs with flax eggs and use vegan condensed milk for a vegan option.
Sprinkle toasted coconut or nuts on top for extra texture.
Use thawed frozen cassava for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://chocolatecoveredamy.com/cassava-cake-with-macapuno/
