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Cassava Cake with Macapuno

Best Cassava Cake with Macapuno: How to Make This Filipino Delight


  • Author: Erin
  • Total Time: 2 hours
  • Yield: 12 servings 1x

Description

A Filipino celebration favorite, this Cassava Cake with Macapuno features a chewy, custard-topped dessert with rich coconut flavor and a tropical twist of macapuno strands—just like grandma used to make.


Ingredients

Scale
  • 2 pounds (900g) frozen grated cassava, thawed
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (13.5 oz) coconut milk
  • 3 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (57g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 can (12 oz) macapuno, drained and cut into strips
  • 1 can (14 oz) condensed milk (for topping)
  • 3 egg yolks
  • 1 cup coconut milk (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. If using frozen cassava, ensure it’s thawed and squeeze out excess moisture.
  2. In a large bowl, mix grated cassava, sweetened condensed milk, coconut milk, eggs, sugar, melted butter, vanilla, and salt until smooth.
  3. Pour mixture into prepared pan and bake for 45 minutes until edges are golden and center is mostly set.
  4. While baking, prepare topping: In a saucepan over low heat, combine condensed milk, egg yolks, coconut milk, and melted butter. Stir until slightly thickened (5–7 mins), then stir in vanilla and macapuno strips.
  5. Pour topping evenly over the partially baked cake and return to oven for 15–20 minutes until top is golden brown.
  6. Cool in pan for at least 30 minutes before slicing. For best flavor, chill for a few hours or overnight before serving.

Notes

Squeeze moisture out of thawed cassava to avoid a soggy base. Watch topping closely to prevent burning. Refrigeration enhances flavor and texture overnight.

  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: Filipino

Nutrition

  • Serving Size: 1 piece (3×3-inch square)
  • Calories: 320
  • Sugar: 26g
  • Sodium: 190mg
  • Fat: 14g
  • Saturated Fat: 10g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 105mg

Keywords: cassava cake, Filipino dessert, macapuno, coconut, kakanin