Cassava Cake with Macapuno
A nostalgic dessert that combines the nutty flavor of cassava with the sweet, chewy delight of macapuno, creating a warm, gooey treat perfect for any occasion.
Ingredients
Base Ingredients
- 2 cups Grated cassava (fresh or frozen)
- 1 cup Coconut milk
- 1 cup Evaporated milk
- 1 cup Condensed milk
- 3/4 cup Sugar Can be substituted with a sugar alternative.
- 1/4 cup Melted butter
- 2 units Eggs
- 1/4 tsp Salt
- 1/2 tsp Vanilla extract
Add-ins
- 1/2 cup Macapuno (preserved coconut strings)
- 1/2 cup Grated cheese (sharp cheddar or Edam) More cheese can be added for richer flavor.
- 1/4 cup Grated coconut (optional, for topping) Adds texture and flavor if used.
Instructions
Preparation
- In a large bowl, mix together grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla until well combined.
- Gently fold in the macapuno and grated cheese.
- Preheat your oven to 350°F (175°C) and grease your baking dish.
- Pour the batter into the greased dish and sprinkle grated coconut on top if desired.
Baking
- Bake for 45–50 minutes, or until the cake is golden and set in the center.
- Allow it to cool for 15–20 minutes before slicing.
Notes
Store leftovers in an airtight container for up to three days at room temperature or freeze for up to three months. Reheat slices in the microwave for a warm dessert.