Cassava Cake with Macapuno 🥥✨

A Filipino classic dessert made with cassava, coconut milk, macapuno, and cheese—sweet, chewy, and indulgent!

Ingredients

• 2 cups grated cassava (fresh or frozen)
• 1 cup coconut milk
• 1 cup evaporated milk
• 1 cup condensed milk
• ¾ cup sugar
• ¼ cup butter, melted
• 2 eggs
• ½ cup macapuno (preserved coconut strings)
• ½ cup grated cheese (sharp cheddar or Edam)
• ¼ tsp salt
• ½ tsp vanilla extract
• ¼ cup grated coconut (optional, for topping)

Instructions

1. Prepare the Batter: In a large bowl, combine cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla. Mix well.
2. Add Macapuno & Cheese: Fold in macapuno and grated cheese until evenly distributed.
3. Preheat Oven: Set oven to 350°F (175°C). Grease or line a baking dish with parchment.
4. Optional Topping: Sprinkle grated coconut on top for added crunch.
5. Bake: Bake 45–50 minutes until golden brown, firm, and edges are slightly crispy. A toothpick should come out clean.
6. Cool & Serve: Let cool 15–20 minutes before slicing. Garnish with extra cheese or macapuno if desired.

Details

• Prep Time: 15 minutes
• Bake Time: 45–50 minutes
• Total Time: ~1 hour
• Yield: 12 slices
• Kcal: ~280 per slice

✨ Sweet, creamy, and chewy—this cassava cake with macapuno is a true comfort dessert to share with family and friends!