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 GF)
- 2 tbsp grated cheese (optional, for a golden crust)
Step-by-Step Instructions 👩🍳
1. 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 mins (until slightly firm).
2. 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).
3. Bake to Perfection
- Return to oven and bake another 25-30 mins 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.
✔ No macapuno? Substitute with young coconut (buko) or omit.
✔ Extra richness? Add a splash of coconut cream.
✔ 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).
- A scoop of vanilla ice cream for extra indulgence.
- A sprinkle of toasted coconut flakes for crunch.
Final Thoughts: A Must-Try Filipino Classic!
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! 😍
