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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Transfer the creamy cassava mixture into the prepared baking dish, using a spatula to distribute the batter evenly and create a uniform surface.
- 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.
- 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.
- 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.
- 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