Cassava Cake with Macapuno 🌴🍰
A Filipino classic—chewy, creamy, and caramelized on top!
Ingredients *(9×13-inch pan)*
Cake Base:
-
2 cups grated cassava (thaw if frozen, squeeze out excess liquid)
-
1 cup coconut milk
-
1 cup evaporated milk
-
1 cup condensed milk
-
¾ cup sugar
-
¼ cup melted butter
-
2 large eggs, beaten
Macapuno Layer:
-
1 cup macapuno strings (coconut sport, found in Asian stores)
-
2 tbsp condensed milk (optional, for extra sweetness)
Topping:
-
¼ cup condensed milk (for glaze)
Instructions
1. Prep & Preheat
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Make the Batter
-
In a bowl, mix:
-
Grated cassava
-
Coconut milk, evaporated milk, condensed milk
-
Sugar, melted butter, eggs
-
-
Stir until smooth (no lumps).
3. Layer & Bake
-
Pour ½ the batter into the dish.
-
Spread macapuno strings evenly, drizzle with 2 tbsp condensed milk (if using).
-
Pour remaining batter over the top.
-
Bake 45 minutes.
4. Glaze & Broil
-
Remove cake, drizzle ¼ cup condensed milk over the top.
-
Switch oven to broil. Return cake for 3-5 mins until golden-brown spots form.
5. Cool & Serve
-
Let cool 1 hour (cake firms as it cools). Cut into squares.
Tips
🌿 Fresh cassava? Peel, grate, and soak in water 30 mins before use.
🔥 Extra caramelization: Brush top with butter before broiling.
🍴 Serve with: Hot coffee or latik (coconut curds).
Note: The cake is dense and chewy (like mochi) with a sticky-sweet top.
A taste of the tropics! 🇵🇭✨ (Keeps for 3 days refrigerated—just reheat slightly before serving.)