Cassava Cake with Macapuno
A gooey, cheesy, coconut-rich Filipino-inspired dessert that's simple to make and always a crowd-pleaser. Perfect for busy nights, celebrations, or a sweet self-care moment.
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.
Notes
This cake gets even better the next day! Store leftovers in the fridge for up to 5 days or freeze slices for up to a month.