The Creamiest Cassava Cake with Macapuno Recipe Ever Made

Filipino desserts always spark curiosity, and this creamy cassava cake with macapuno offers pure tropical magic.

Sweet coconut strings dance through dense, velvety layers of cassava.

Luscious textures blend traditional ingredients into something extraordinary.

Local bakeries across the Philippines cherish these delicate recipes passed through generations.

Rich and comforting, each slice tells a story of culinary heritage.

Smooth custard and tender cassava create a symphony of flavors you can’t resist.

Dive right in and savor this delightful tropical treat!

Cassava Cake With Macapuno That’s A Tropical Treat

• Quick Prep Magic: Minimal ingredients and simple mixing process make this cake a breeze to create, perfect for both novice and experienced bakers.
• Tropical Comfort Dessert: Combines rich Filipino flavors with creamy coconut and sweet macapuno, delivering a delightful taste of island-inspired indulgence.
• Family Crowd-Pleaser: Versatile dessert that works for casual gatherings, potlucks, and special celebrations, appealing to kids and adults with its soft, sweet texture.
• Low-Effort Impressive Treat: Takes less than an hour from start to finish, with most time spent in the oven, allowing you to multitask while creating a stunning homemade dessert.

Ingredients in Cassava Cake with Macapuno

Main Ingredients:

Cassava: A starchy root vegetable that forms the base of the cake, providing a unique texture and authentic Filipino flavor.

Coconut Milk: Creamy liquid that adds richness and traditional tropical taste to the cake.

Macapuno: Sweet coconut sport that brings extra sweetness and distinctive texture.

• Evaporated Milk, Condensed Milk: Adds creamy sweetness and helps bind the cake ingredients together.
• Eggs: Provides structure and helps the cake hold its shape.
• Grated Cheese: Optional topping that adds a savory contrast to the sweet cake.

• Sugar: Sweetens the cake and balances other flavors.
• Vanilla Extract: Adds depth and aromatic complexity to the overall taste.

Cassava Cake with Macapuno Prep

Step 1: Warm Up the Oven

Fire up your oven to 350°F and get ready for a sweet adventure.

Grab a 9×9-inch baking dish and give it a quick spray or butter massage to prevent sticking.

Step 2: Create the Magic Mixture

• Freshly grated cassava
• Creamy coconut milk
• Silky evaporated milk
• Sweet condensed milk
• Farm-fresh eggs
• Granulated sugar
• Fragrant vanilla extract

Grab a spacious mixing bowl and combine all these wonderful ingredients.

Whisk everything together until you have a smooth, dreamy batter that looks like liquid gold.

Step 3: Bake to Perfection

Pour your luscious mixture into the prepared baking dish.

Spread it out evenly with a spatula.

Sprinkle macapuno across the top for an extra burst of tropical flavor.

If you’re feeling adventurous, add a generous shower of grated cheese.

Slide the dish into the preheated oven and let the magic happen.

Bake for 45-50 minutes until the top turns a gorgeous golden brown and the center feels firm when you gently touch it.

Step 4: Savor Your Creation

Allow the cassava cake to cool down and settle.

This waiting time lets the flavors mingle and intensify.

Slice into beautiful squares and serve either warm or chilled.

Your taste buds are in for a tropical treat!

Cassava Cake Texture Secrets

• Remove excess moisture from grated cassava to prevent a soggy cake texture and ensure a perfect, firm consistency.
• Adjust sugar levels based on the sweetness of condensed milk and macapuno to create a balanced, not overly sweet dessert.
• Insert a toothpick in the center – it should come out clean with minimal moist crumbs to guarantee perfectly baked cake.
• Experiment with different cheese varieties like queso de bola or cheddar for an extra layer of savory-sweet flavor profile.
• Refrigerate leftovers in an airtight container for up to 3-4 days, allowing the flavors to meld and intensify over time.

Cassava Cake That Stays Firm and Moist

• Store leftover cassava cake in an airtight container in the refrigerator for up to 4 days. Cover tightly to prevent drying out and absorbing other food odors.
• Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months to maintain best texture and flavor.
• Preheat oven to 325°F, place cake slices on a baking sheet, cover with foil to prevent drying, and warm for 10-15 minutes until heated through.
• Zap individual slices for 20-30 seconds on medium power, checking frequently to avoid overheating and maintain the cake's moisture.

Ideal Matches For Cassava Cake

• Pair with Tropical Coffee Delight: Brew a rich, medium-roast Filipino barako coffee that complements the cake's sweet coconut flavors and cuts through its creamy texture.
• Enhance with Creamy Coconut Sauce: Drizzle a homemade coconut sauce made from coconut cream, condensed milk, and a hint of vanilla to elevate the cake's tropical richness.
• Match with Chilled Calamansi Spritzer: Create a refreshing drink by mixing calamansi juice, sparkling water, and a touch of honey to balance the cake's sweetness and provide a zesty contrast.
• Serve with Vanilla Bean Ice Cream: Top the warm cassava cake with a scoop of premium vanilla bean ice cream for a luxurious, temperature-contrasting dessert experience.

Cassava Cake Filling Options

• Gluten-Free Cassava Cake: Replace wheat-based ingredients with 100% pure cassava flour, ensuring no cross-contamination during preparation.
• Vegan Coconut Cassava Cake: Substitute eggs with flax eggs, use coconut cream instead of condensed milk, and select plant-based cheese alternatives for topping.
• Low-Sugar Cassava Cake: Use stevia or monk fruit sweetener to reduce sugar content, maintaining the cake's traditional flavor profile while offering a healthier option.
• Dairy-Free Tropical Cassava Cake: Eliminate dairy milk, using coconut milk exclusively, and swap cheese topping with toasted coconut flakes for added texture and flavor.

FAQs

• What is cassava and why is it used in this cake?

Cassava is a starchy root vegetable native to South America, commonly used in Filipino desserts. It provides a unique, slightly chewy texture and mild, subtly sweet flavor to the cake, making it a traditional favorite in Filipino cuisine.

• Is cassava cake difficult to make for beginners?

Not at all! This recipe is straightforward and requires basic mixing and baking skills. The key is to grate the cassava properly and mix the ingredients thoroughly. Even novice bakers can successfully make this delicious dessert.

• What does macapuno add to the cake?

Macapuno is a mutant coconut variety with soft, jelly-like meat that adds a rich, sweet, and creamy texture to the cassava cake. It enhances the overall flavor and provides a unique Filipino twist to the dessert.

• Can I substitute ingredients if I can't find some?

Yes, you can use fresh or frozen grated cassava instead of fresh. If macapuno is unavailable, regular coconut strings or shredded coconut can work. The recipe is flexible and allows for some ingredient modifications while maintaining its authentic taste.

Cassava Cake with Macapuno Recipe

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4.5 from 16 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Sweet Filipino cassava cake with macapuno blends tropical richness and comforting textures into one delightful dessert. Local ingredients and traditional cooking methods create a creamy, coconutty treat perfect for sharing with family and friends.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups grated cassava (fresh or frozen)
• 1 can (14 ounces / 400 milliliters) coconut milk
• 1 can (12 ounces / 340 grams) evaporated milk
• 1 cup condensed milk

Sweeteners and Flavoring:

• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup macapuno (sweetened coconut sport)

Binding and Topping:

• 2 large eggs
• 1/4 cup grated cheese (optional)

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Instructions

1. Prepare the baking environment by heating the oven to 350°F (175°C) and coating a 9×9-inch baking dish with a light grease layer to prevent sticking.
2. Create a smooth, cohesive mixture by thoroughly whisking grated cassava, coconut milk, evaporated milk, condensed milk, eggs, sugar, and vanilla extract in a spacious mixing bowl until all ingredients are fully integrated and no lumps remain.
3. Transfer the creamy cassava mixture into the prepared baking dish, using a spatula to distribute the batter evenly and create a uniform surface.
4. Enhance the cake’s texture and flavor by generously spreading macapuno across the top of the batter and optionally sprinkling grated cheese for an additional layer of richness.
5. Slide the baking dish into the preheated oven and allow the cake to bake for 45-50 minutes, monitoring until the surface transforms into a golden-brown hue and the center becomes firm and set.
6. Remove the cassava cake from the oven and permit it to cool completely, which helps the cake stabilize and makes cutting into clean, precise slices easier.
7. Slice the cooled cake and serve at room temperature or chilled, savoring the unique blend of tropical flavors and creamy texture.

Notes

• Ensure cassava is finely grated to achieve a smooth, creamy texture without lumps.
• Use fresh macapuno (coconut sport) for the most authentic and rich flavor profile.
• Drain excess liquid from grated cassava to prevent a soggy cake consistency.
• Optional dairy-free adaptation: Replace evaporated and condensed milk with coconut cream for a vegan-friendly version.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Filipino

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 12 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 50 mg