Cassava Cake with Macapuno

Filipino cassava cake with a chewy cassava base, creamy custard topping, and sweet macapuno—perfect for celebrations or cozy snacking.

Why You’ll Love This Recipe

• Authentic Filipino flavor and texture
• Combines chewy, creamy, and sweet in one bite
• Uses easy-to-find pantry staples
• Perfect for parties, holidays, or family gatherings
• Freezer-friendly for make-ahead convenience
• Rich, coconut-infused taste
• Macapuno adds a unique tropical touch
• Simple, step-by-step process
• Great served warm or cold
• A nostalgic dish for many Filipinos

Ingredients

For the Base Layer:

• 4 cups grated cassava (fresh or frozen, thawed and drained)
• 1 can (13.5 oz) coconut milk
• 1 cup condensed milk
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup macapuno strings (sweetened preserved young coconut)

For the Topping:

• 1 can (13.5 oz) coconut milk
• 1/2 cup evaporated milk
• 1/2 cup granulated sugar
• 3 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• Additional macapuno strings, for garnish

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. In a large bowl, mix grated cassava, coconut milk, condensed milk, sugar, melted butter, eggs, and vanilla extract until smooth.
3. Fold in macapuno strings, reserving a small amount for garnish.
4. Pour mixture into the prepared pan and spread evenly.
5. Bake for 45–50 minutes, until edges are set and center is slightly jiggly.
6. While baking, prepare the topping: In a saucepan, combine coconut milk, evaporated milk, sugar, egg yolks, and vanilla. Cook over medium heat, stirring until slightly thickened.
7. Remove base from oven and pour topping evenly over the cake.
8. Return to oven and bake for 15–20 more minutes, until topping is set and golden.
9. Cool completely, garnish with reserved macapuno, slice, and serve.

Servings and Timing

• Yield: 12 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Calories per serving: Approximately 350 kcal

Variations

• Ube cassava cake: Add ube halaya to the base for a colorful twist
• Cheese topping: Sprinkle shredded cheddar on the custard topping before baking
• Mini portions: Bake in muffin tins for individual servings
• Butterier base: Increase melted butter by 2 tablespoons for extra richness
• Coconut flakes: Add toasted coconut flakes on top for crunch

Storage/Reheating

• Storage: Store covered in the fridge for up to 5 days
• Freezing: Freeze slices wrapped in plastic and foil for up to 2 months
• Reheating: Warm in the microwave for 20–30 seconds or in the oven at 300°F for 10 minutes

FAQs

What is cassava?

Cassava is a starchy root vegetable, also known as yuca, commonly used in Filipino and other Southeast Asian desserts.

What is macapuno?

Macapuno is a type of coconut with soft, jelly-like flesh, usually sold in jars in syrup. It adds sweetness and texture.

Can I use fresh cassava?

Yes, peel and finely grate it. Be sure to remove the woody core and drain any excess liquid.

Can I make this dairy-free?

You can try using dairy-free condensed and evaporated milk alternatives, though taste may vary.

Do I need to thaw frozen cassava?

Yes, thaw it completely and squeeze out excess moisture before using.

Can I skip the topping?

Yes, but the custard topping adds richness and elevates the dessert.

How do I know when it’s done baking?

The base should be firm with a slight jiggle, and the topping should be golden and set.

Is cassava cake gluten-free?

Yes, cassava is naturally gluten-free, but always check your other ingredients for hidden gluten.

Can I use coconut cream instead of coconut milk?

Yes, but the texture will be richer and thicker.

How long should I let it cool before slicing?

Allow it to cool for at least 30–45 minutes to set properly before cutting.

Conclusion

Cassava Cake with Macapuno is a classic Filipino dessert that’s as comforting as it is indulgent. With its chewy cassava base and creamy custard topping, this tropical treat is perfect for sharing with loved ones or indulging in solo. Whether you serve it at a gathering or enjoy it with a cup of coffee, this cake is sure to bring the warm flavors of the Philippines to your table.

More Tropical Dessert Favorites to Try

Love the creamy richness of Cassava Cake with Macapuno? Here are more dessert delights that celebrate coconut, custard, and tropical flavors:

• Coconut Cream Pie – Silky, sweet, and layered with coconut goodness.
• Caramel Apple Fudge – A luscious fusion of creamy caramel and fruity delight.
• Peach Pecan Bread – A moist, nutty loaf with a Southern-inspired twist.
• Samoa Cheesecake – A decadent cheesecake layered with coconut, caramel, and chocolate.
• Luscious Banoffee Pie Cookies – A fun cookie version of the classic banana-toffee dessert.

Cassava Cake with Macapuno

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• Author: Chef Clara
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A beloved Filipino dessert, this cassava cake features a dense, chewy base made from grated cassava and coconut milk, topped with a luscious custard layer enriched with sweet macapuno (preserved young coconut). It’s a delightful treat perfect for celebrations or as a comforting snack.

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Ingredients

Scale 1x2x3x

• 4 cups grated cassava (fresh or frozen, thawed and drained)
• 1 can (13.5 oz) coconut milk
• 1 cup condensed milk
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup macapuno strings (sweetened preserved young coconut)
• 1 can (13.5 oz) coconut milk (for topping)
• 1/2 cup evaporated milk
• 1/2 cup granulated sugar (for topping)
• 3 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract (for topping)
• Additional macapuno strings, for garnish

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, sugar, melted butter, eggs, and vanilla extract. Mix until smooth and well combined.
3. Fold in the macapuno strings, reserving a small amount for garnish.
4. Pour the mixture into the prepared baking pan and spread it evenly.
5. Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
6. While the base is baking, prepare the topping by combining coconut milk, evaporated milk, sugar, egg yolks, and vanilla extract in a saucepan. Cook over medium heat, stirring continuously until the mixture thickens slightly.
7. Once the base layer is baked, remove it from the oven and pour the topping mixture over it. Spread evenly.
8. Return the cake to the oven and bake for an additional 15–20 minutes, or until the topping is set and lightly golden.
9. Allow the cake to cool completely before garnishing with the reserved macapuno strings. Slice into squares and serve.

Notes

• For a firmer texture, allow the cake to chill in the refrigerator before slicing.
• Macapuno can be found in Asian or Filipino grocery stores.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 28 g
• Sodium: 140 mg
• Fat: 20 g
• Saturated Fat: 15 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 75 mg