Cassava Cake with Macapuno is a beloved Filipino dessert that combines the chewy, dense texture of cassava with the sweet, tropical flavors of macapuno and coconut milk. This two-layered dessert features a rich cassava base topped with a luscious, custard-like layer, making it perfect for fiestas, celebrations, or family gatherings. Its unique texture and tropical flavors have made it a staple in Filipino homes and a must-try for anyone who loves indulgent, tropical desserts.

Cassava Cake with Macapuno

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Why You’ll Love This Cassava Cake

Authentic Filipino Flavors – Cassava, coconut, and macapuno come together for a traditional dessert
Chewy & Custardy Layers – Dense base with a smooth, creamy topping
Perfect for Any Occasion – Great for birthdays, holidays, or casual indulgence
Crowd-Pleaser – Loved by both kids and adults
Simple Ingredients – Uses pantry staples and easy-to-find ingredients

Ingredients You’ll Need

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

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Make the Base Layer

In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, sugar, melted butter, eggs, and vanilla extract. Mix until smooth and fully combined.

Gently fold in the macapuno strings, reserving a few strands for garnish. Pour the mixture into the prepared pan and spread evenly.

Step 3: Bake the Base Layer

Bake for 45–50 minutes, or until the edges are set but the center is slightly jiggly. The base will firm up further as it cools.

Step 4: Prepare the Custard Topping

In a medium bowl, whisk together coconut milk, evaporated milk, sugar, egg yolks, and vanilla extract until smooth. Pour the custard evenly over the baked cassava base.

Step 5: Bake the Topping

Return the pan to the oven and bake for an additional 20–25 minutes, or until the custard is set and lightly golden on top.

Step 6: Cool and Serve

Allow the cake to cool completely at room temperature. Garnish with reserved macapuno strings before slicing into squares. Serve chilled or at room temperature.

Tips for Perfect Cassava Cake

Drain Frozen Cassava Well – Excess moisture can make the cake too soft.
Do Not Overmix – Gentle folding preserves the texture of macapuno and cassava.
Check Oven Temperature – Too high can brown the top too quickly.
Let It Cool Completely – This ensures clean slices and firm custard.
Use Parchment Paper – Makes removal easier and keeps the cake intact.

Variations to Try

Cheesy Cassava Cake – Add 1/2 cup grated cheddar on top before baking the custard.
Chocolate Cassava Cake – Swirl in 1/4 cup melted chocolate into the base.
Macapuno-Free Version – Substitute with shredded coconut for a simpler tropical flavor.
Mini Cassava Cakes – Bake in muffin tins for individual servings.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time?
Yes, you can make the cassava base a day in advance and refrigerate it. Add the custard topping just before baking.

Q: Can I freeze Cassava Cake?
Yes. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Q: Can I use fresh cassava instead of frozen?
Absolutely. Peel, grate, and squeeze out excess liquid from fresh cassava before using.

Q: Can I use sweetened condensed milk only?
For best results, use both condensed milk and coconut milk for authentic flavor and texture.

Q: How do I prevent the custard from cracking?
Bake the custard layer gently, avoid high heat, and do not overbake.

Conclusion

Cassava Cake with Macapuno is a tropical, indulgent dessert that brings Filipino flavors to your table. With its chewy cassava base, creamy custard topping, and sweet macapuno strands, it’s perfect for fiestas, gatherings, or a special treat at home. Easy to make and unforgettable in flavor, this dessert is a celebration of tropical indulgence that everyone will love.

Serve a slice with a cup of coffee or tea, and watch it disappear in no time! 🥥🍮