Cassava Cake with Macapuno: The Ultimate Filipino Comfort Dessert

This Cassava Cake with Macapuno is a delectable Filipino-inspired dessert that perfectly blends the earthy sweetness of cassava with the creamy richness of macapuno (coconut sport). A traditional favorite, this cake is known for its moist texture, deep coconut flavor, and the delightful contrast of the chewy macapuno topping. Whether you’re celebrating a special occasion or simply craving a sweet treat, this dessert will transport your taste buds to the Philippines with every bite.

This cake is not only a delicious indulgence but also an easy-to-make treat that will impress your family and friends. The combination of cassava and macapuno creates a comforting, velvety texture that’s hard to resist. If you love coconut-flavored desserts, this cake is sure to become a staple in your kitchen!

Why You’ll Love This Recipe

Unique & Flavorful: The cassava and macapuno create a one-of-a-kind flavor profile.
Moist & Delicious: Every bite is rich, tender, and creamy.
Simple Ingredients: Made with simple, easy-to-find ingredients that pack big flavor.
Perfect for Any Occasion: Whether it’s a party, holiday, or family gathering, this cake is sure to impress.
Made with Love: A dessert that honors Filipino culinary traditions and is perfect for sharing.

Ingredients

For the Cake:

• 2 cups grated cassava (fresh or frozen, thawed)
• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar substitute (erythritol, monk fruit, etc.)
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup melted butter or margarine

For the Topping:

• 1 can (8 oz) macapuno (young coconut sport) strips, drained
• 1/4 cup sweetened condensed milk
• 1 tbsp butter

Instructions

Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.

Prepare the Cake Batter

1. In a large mixing bowl, combine the grated cassava, sweetened condensed milk, coconut milk, sugar substitute, eggs, vanilla extract, and melted butter.
2. Stir the mixture well until it becomes smooth and fully combined. The texture should be slightly thick but pourable.
3. Pour the cassava mixture into the prepared baking dish and spread it out evenly.

Bake the Cake

1. Bake the cake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Once baked, remove the cake from the oven and allow it to cool for about 10-15 minutes before adding the topping.

Prepare the Topping

1. In a small saucepan, melt the butter over medium heat.
2. Add the macapuno strips and sweetened condensed milk. Stir to combine and heat for about 2-3 minutes, just until the macapuno is slightly softened and the mixture is well-coated in the sweet milk.
3. Remove from heat and set aside.

Assemble the Cake

1. Once the cake has cooled slightly, spread the macapuno mixture evenly over the top of the cake.
2. Return the cake to the oven and bake for an additional 10-15 minutes, until the topping is golden and bubbly.
3. Remove from the oven and let the cake cool to room temperature before cutting into squares.

Serve & Enjoy

Once the cake has fully cooled, slice it into squares and serve. Enjoy the perfect balance of cassava’s natural sweetness and the rich, coconut-y topping!

Nutritional Information (Per Serving, Based on 12 Servings)

Calories: 220 | Protein: 3g | Carbs: 25g | Fat: 12g | Fiber: 2g

Tips for Success

• Cassava Texture: If using frozen cassava, be sure to thaw it completely and drain any excess liquid to avoid sogginess in the batter.
• Sweetness Adjustments: Adjust the sweetness by adding more or less sugar substitute depending on your preference.
• Make-Ahead Option: This cake can be made ahead and stored in the refrigerator for up to 3-4 days. The flavors actually improve after sitting for a day!
• Macapuno Substitution: If you can’t find macapuno, you can use regular coconut strips or shredded coconut as a topping, although the unique texture of macapuno adds a special touch.

Why This Recipe Works

• Unique & Flavorful: The cassava’s mild sweetness paired with the rich, creamy macapuno topping creates an unforgettable taste experience.
• Perfectly Moist: The combination of coconut milk and sweetened condensed milk gives the cake its signature moist and tender texture.
• Family-Friendly: This is a dessert that’s loved by everyone—from children to adults. It’s a great option for gatherings and celebrations.
• Easy to Make: With simple ingredients and straightforward steps, this cake is accessible to both beginner and experienced bakers.

This Cassava Cake with Macapuno is an indulgent, flavorful dessert that’s perfect for sharing at any special occasion or gathering. The combination of soft cassava and creamy macapuno creates a treat that’s both comforting and exotic. Whether you’re familiar with Filipino desserts or trying something new, this cake is sure to impress.

Enjoy every bite of this delightful dessert, and share it with loved ones for a sweet experience that’s sure to be remembered!