Cassava Cake with Macapuno

🥥 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.