Cassava Cake with Macapuno

Introduction

Cassava Cake with Macapuno is a classic Filipino dessert that’s rich, creamy, and full of flavor. Made with grated cassava, coconut milk, condensed milk, and sweet macapuno strings, this dessert is a delightful treat perfect for any occasion. Its soft, custard-like texture and tropical flavors make it an all-time favorite.

Ingredients

For the Cake:

2 cups grated cassava (fresh or frozen, thawed)

1 cup coconut milk

1 cup condensed milk

½ cup evaporated milk

½ cup granulated sugar

1 teaspoon vanilla extract

1 cup macapuno strings (sweetened coconut strips)

For the Topping:

1 cup coconut milk

½ cup condensed milk

2 egg yolks

Preparation Tips

Use fresh cassava for the best texture and flavor, but frozen grated cassava works well for convenience.

Adjust the sweetness by reducing the sugar or condensed milk if you prefer a less sweet cake.

Ensure the topping is evenly spread over the cake for a smooth finish.

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, sugar, vanilla extract, and macapuno strings. Mix until well blended.

Step 2: Bake the Cake

1. Pour the batter into the prepared baking dish and spread it evenly.
2. Bake for 45–50 minutes, or until the cake is set and slightly golden on top.

Step 3: Prepare the Topping

1. While the cake is baking, mix the coconut milk, condensed milk, and egg yolks in a small saucepan.
2. Cook over low heat, stirring constantly, until the mixture thickens, about 5–7 minutes. Remove from heat.

Step 4: Add the Topping

1. Once the cake is baked, remove it from the oven and pour the prepared topping evenly over the cake.
2. Return the cake to the oven and bake for an additional 10–15 minutes, or until the topping is set and lightly browned.

Step 5: Cool and Serve

1. Let the cassava cake cool completely before slicing. Serve warm or chilled.

Description

Cassava Cake with Macapuno is a rich and decadent dessert that perfectly balances sweetness with the creamy texture of cassava and coconut milk. The macapuno strings add a delightful chewiness, making every bite irresistibly delicious.

Nutritional Information (Per serving, based on 12 servings)

Calories: 320

Protein: 5g

Carbohydrates: 45g

Fat: 12g

Fiber: 2g

Frequently Asked Questions (FAQs)

1. Can I make this ahead of time?
   Yes, cassava cake can be made a day in advance. Store it in the refrigerator and reheat before serving.
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 5 days.
3. Can I freeze cassava cake?
   Absolutely! Wrap individual slices in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.

Recommendations

Garnish with shredded coconut or extra macapuno strings for added texture.

Serve with a hot cup of tea or coffee for a delightful pairing.

Add a pinch of salt to the topping for a subtle contrast to the sweetness.

Conclusion

Cassava Cake with Macapuno is a beloved Filipino dessert that’s easy to make and perfect for sharing. Its creamy, sweet flavors and satisfying texture make it a crowd-pleaser for any occasion. Try this recipe today and enjoy a taste of the tropics in every bite!