When life gets hectic, Cassava Cake with Macapuno is your sweet, stress-free solution. This Filipino-inspired dessert combines creamy coconut, chewy cassava, and rich macapuno into one gooey, cheesy delight. It’s perfect for picky eaters, guests, or just a cozy night in and the best part? It all comes together in one bowl.
Why You’ll Love This Cassava Cake with Macapuno
There’s something nostalgic and deeply satisfying about a good cassava macapuno cake especially when it’s baked to golden perfection with a crispy edge and melty cheese topping. It’s soft, sweet, and just a tad salty (thank you, cheddar!). And macapuno? That stringy, syrupy coconut goodness is what takes this from “yum” to “you made this from scratch?!”
Ingredients You’ll Need
(Find all ingredients and exact quantities in the recipe card below.)
- Grated Cassava: Gives this cake its iconic chewy texture.
- Macapuno (Preserved Coconut Strings): Adds sweetness and a unique coconut bite.
- Coconut Milk, Evaporated Milk, Condensed Milk: For richness, moisture, and flavor.
- Melted Butter and Eggs: These hold everything together while keeping it silky smooth.
- Sugar and Salt: Just the right balance.
- Vanilla Extract: Adds warmth.
- Grated Cheese (Sharp Cheddar or Edam): The salty surprise on top that pairs so well with the sweet.
- Optional Grated Coconut: For a little extra texture and flair on top.
How to Make Cassava Cake with Macapuno
1. Mix It All Together
Start by tossing everything (except for the grated coconut topping) into a large mixing bowl grated cassava, all your milks, sugar, butter, eggs, vanilla, and salt. Stir like you’re making magic.
2. Fold in the Fun Stuff
Next, gently fold in the macapuno and shredded cheese. Don’t overmix here just enough to make sure it’s evenly spread throughout the batter.
3. Bake and Wait (The Hardest Part)
Preheat your oven to 350°F. Grease or line a baking dish, pour in the batter, and smooth out the top. If you love extra texture, sprinkle some grated coconut over the top.
Now bake for 45–50 minutes. You’ll know it’s done when the top is golden brown, the edges are crispy, and your kitchen smells like sweet coconut heaven.
4. Cool, Slice, and Garnish
Let it cool for 15–20 minutes (if you can wait that long), then slice and serve. Garnish with extra macapuno or cheese if you’re feeling fancy.
Nutrition Facts (Approximate Per Serving)
- Calories: 290
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Sugar: 22g
- Protein: 5g
- Fiber: 1g
- Sodium: 180mg
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Cooling Time: 15 minutes
- Total Time: About 1 hour and 15 minutes
Cooking Tips for a Perfect Macapuno Cassava Cake
- Don’t skip the butter it helps with that crispy, caramelized edge we all secretly fight over.
- Macapuno can be found in Asian markets or the international aisle. Look for jars labeled “preserved coconut sport.”
- Want a firmer cake? Add an extra tablespoon of flour or bake a few minutes longer.
- Use a glass dish if possible. It distributes heat evenly and gives a better crust.
- Leftover love: This cake is even better the next day!
Serving & Storage Tips
This macapuno cassava cake is fantastic fresh out of the oven or chilled straight from the fridge. Serve it warm with a sprinkle of extra cheese or cold with coffee it’s versatile like that.
To store, cover tightly and refrigerate for up to 5 days. You can also freeze individual slices in airtight containers. Reheat in the microwave for 30 seconds or let thaw overnight in the fridge. Pro tip: Pop it under the broiler for a minute to get that crisp top again.
A Quick Story from the Kitchen
I first made this cassava cake with macapuno for a family reunion, thinking, “Eh, it’s simple, no one’s gonna freak out over it.” Well, turns out it disappeared before the barbecue was even ready. My aunt hid two squares in the fridge “for later.” Now I get assigned this dish every time and I’m not mad about it.
FAQ
Can I use frozen grated cassava?
Absolutely! Just thaw it fully and drain any excess water before using. Fresh is great, but frozen is a lifesaver on busy days.
What’s macapuno and where do I find it?
It’s a type of coconut with soft, jelly like meat usually sold in jars with syrup. Find it in Filipino or Asian grocery stores under “macapuno strings” or “coconut sport.”
Can I make it dairy-free?
You can substitute evaporated and condensed milk with coconut cream and a sweetened condensed coconut milk. It’ll be richer and more coconutty.
Is it supposed to be firm or soft?
It’s meant to be soft and slightly chewy in the middle, with a firm, golden top. Like a cross between a custard and a brownie.
Why add cheese to a sweet cake?
Because it’s delicious. The salty tang of sharp cheese balances the sweetness beautifully—it’s a Filipino flavor thing, and it just works.
Can I double the recipe for a party?
Yes! Just use a larger baking pan (9×13 works great), and adjust baking time by 10–15 minutes. Check with a toothpick for doneness.
What size pan should I use?
An 8×8-inch square or 9-inch round pan is perfect for a single batch. For thinner slices, a 9×13 pan also works.
Can I add toppings like latik or toasted coconut?
Go for it! Latik (toasted coconut milk curds) adds amazing texture and a smoky, nutty flavor. Totally optional but totally worth it.
Final Thoughts on Cassava Cake with Macapuno
If your week needs a little sweetness and let’s be honest, whose doesn’t? this cassava cake with macapuno is your answer. Whether you call it a macapuno cassava cake or cassava macapuno cake, one bite will have you saying, “Why haven’t I been making this forever?”
- For more delish recipes, check out the Pumpkin Dump Cake Recipe
- Craving more sweet treats? Try the Almond Flour Blueberry Muffins
- Looking for more dessert inspiration? Don’t miss the Churro Cheesecake: A Delectable Fusion Dessert
- For more delish and indulgent creations, dive into the Cinnamon Roll Cheesecake
- Keep the sweet vibes going with Mini Chocolate Chip Muffins
- For more delish tropical treats, go with the Banana Bread Recipe with Oil
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🍰 The ingredient list and exact quantities are listed below in the recipe card. Go check it out and get baking!
Cassava Cake with Macapuno
Equipment
- Mixing Bowl
- Baking Dish
- Oven
Ingredients
- 2 cups grated cassava fresh or frozen
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup condensed milk
- 3/4 cup sugar
- 1/4 cup melted butter
- 2 eggs lightly beaten
- 1/2 cup macapuno preserved coconut strings
- 1/2 cup grated cheese sharp cheddar or Edam
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup grated coconut optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease or line a baking dish.
- In a large bowl, combine cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla. Mix well.
- Fold in the macapuno and grated cheese.
- Pour batter into the prepared dish and spread evenly. Sprinkle grated coconut on top if desired.
- Bake for 45–50 minutes until golden brown and edges are crisp. A toothpick should come out clean.
- Let cool for 15–20 minutes before slicing. Serve warm or at room temperature. Garnish with extra macapuno or cheese if you like.