Here’s the Ultimate Cassava Cake with Macapuno recipe—a rich, creamy, and irresistible Filipino dessert! 🇵🇭✨
Ingredients
For the Cassava Cake:
• 2 cups grated cassava (fresh or frozen, thawed)
• 1 cup coconut milk
• 1 cup condensed milk
• ½ cup evaporated milk
• ½ cup sugar
• 2 eggs, beaten
• ½ cup melted butter
• ½ cup macapuno (sweet coconut strings)
• 1 tsp vanilla extract
• ¼ tsp salt
For the Creamy Topping:
• ½ cup condensed milk
• ½ cup evaporated milk
• ½ cup coconut milk
• 2 egg yolks
• ¼ cup grated cheese (optional, for a cheesy twist)
Instructions
1. Preheat & Prepare
• Preheat oven to 350°F (175°C).
• Grease a 9×9-inch baking dish or a similar pan.
2. Make the Cassava Batter
• In a bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, sugar, beaten eggs, melted butter, macapuno, vanilla, and salt.
• Mix until well combined.
3. Bake the Cassava Cake
• Pour the mixture into the greased baking dish.
• Bake for 45-50 minutes, or until set and slightly golden on top.
4. Prepare the Creamy Topping
• In a saucepan, combine condensed milk, evaporated milk, coconut milk, and egg yolks.
• Cook over low heat, stirring continuously until it thickens slightly (about 5-7 minutes).
5. Add the Topping & Bake Again
• Pour the creamy topping over the baked cassava cake.
• Sprinkle with grated cheese (if using).
• Bake for another 15-20 minutes, or until the top is golden and bubbly.
6. Cool, Slice & Serve!
• Let the cassava cake cool before slicing.
• Serve warm or chilled—perfect with coffee or tea!
Would you like any variations, like a version with ube or langka (jackfruit)? 😊