Cassava Cake with Macapuno
A creamy and flavorful dessert that brings a taste of the tropics to your kitchen, perfect for any occasion!
Servings: 8 servings
Calories: 340kcal
Equipment
- Mixing Bowl
- Baking Dish
- Oven
Ingredients
Ingredients
- 2 cups Grated cassava (fresh or frozen)
- 1 cup Coconut milk
- 1 cup Evaporated milk
- 1 cup Condensed milk
- 3/4 cup Sugar
- 1/4 cup Melted butter
- 2 units Eggs
- 1/2 cup Macapuno (preserved coconut strings)
- 1/2 cup Grated cheese (sharp cheddar or Edam)
- 1/4 tsp Salt
- 1/2 tsp Vanilla extract
- 1/4 cup Grated coconut (optional, for topping)
Instructions
- In a large bowl, mix cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla until well combined.
- Fold in macapuno and grated cheese gently.
- Preheat oven to 350°F (175°C) and grease your baking dish.
- Pour the batter into the dish and spread evenly. Sprinkle grated coconut on top, if using.
- Bake for 45–50 minutes until golden brown and set in the center.
- Let cool for 15–20 minutes before slicing and serving warm or at room temperature.
Notes
If macapuno is unavailable, substitute with sweetened coconut flakes or shredded coconut. Be sure cassava is well grated for best texture. This cake stores well in the fridge for 4–5 days or can be frozen for up to 3 months. Reheat gently before serving.
Nutrition
Calories: 340kcal | Fat: 18g