🥥 Cassava Cake with Macapuno
A rich, chewy, and coconutty Filipino dessert made from grated cassava and topped with creamy macapuno and melty cheese. Perfect for special occasions—or any time you’re craving something deliciously tropical! 💛
🛒 Ingredients:
2 cups grated cassava (fresh or thawed frozen)
1 cup coconut milk 🥥
1 cup evaporated milk
1 cup condensed milk
¾ cup sugar
¼ cup melted butter 🧈
2 eggs 🥚
½ cup macapuno (preserved coconut strings)
½ cup grated cheese (sharp cheddar or Edam for a salty-sweet touch) 🧀
¼ tsp salt
½ tsp vanilla extract
👩🍳 Instructions:
1. Preheat & Prepare:
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or line with parchment paper.
2. Mix the Base:
In a large bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla. Mix until well combined.
3. Fold in the Macapuno:
Gently fold in half of the macapuno (reserve the other half for topping).
4. Bake:
Pour the mixture into the prepared baking dish. Bake for 45–50 minutes or until the top is firm and golden.
5. Add Toppings:
Remove from the oven, spread the remaining macapuno evenly on top, and sprinkle with grated cheese.
6. Final Bake:
Return to the oven and bake for another 10–15 minutes or until the cheese melts and starts to brown.
7. Cool & Serve:
Let it cool before slicing. Serve warm or chilled—either way, it’s divine! 😋
🌟 Tips:
You can toast the top under the broiler for 2–3 minutes to get that golden cheesy crust.
Use freshly grated cassava if available for the best texture.