Cassava Cake with Macapuno is a delightful dessert that brings a taste of the Philippines to your kitchen. This cake is made with cassava, a root vegetable that is naturally sweet and has a wonderful texture. The addition of macapuno, which is preserved coconut strings, makes this cake even more special. It’s a perfect treat for celebrations, family gatherings, or just to satisfy your sweet tooth!
Why Make This Recipe
Making Cassava Cake with Macapuno is a great way to enjoy a unique dessert that is both tasty and easy to prepare. It is perfect for sharing with friends and family, as everyone will love its rich flavor and soft texture. Plus, it uses simple ingredients that you can find in most grocery stores. This cake is a great way to introduce new flavors to your dessert table!
How to Make Cassava Cake with Macapuno
To make this delicious cake, you’ll need to gather all the ingredients and follow the simple steps below.
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
- 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)
Directions
- Mix all ingredients (except macapuno and cheese) in a large bowl until well blended.
- Fold in macapuno and grated cheese.
- Preheat the oven to 350°F (175°C).
- Grease a baking dish, pour in the batter, and spread it evenly.
- (Optional) Sprinkle grated coconut on top.
- Bake for 45-50 minutes until golden brown; a toothpick should come out clean.
- Cool for 15-20 minutes, slice, and serve warm or at room temperature.
- (Optional) Top with extra cheese or macapuno before serving. Enjoy!
How to Serve Cassava Cake with Macapuno
You can serve Cassava Cake with Macapuno warm or at room temperature. It can be served plain or topped with extra cheese, macapuno, or grated coconut for added flavor. This cake pairs well with a cup of coffee or tea!
How to Store Cassava Cake with Macapuno
To store your leftover cassava cake, place it in an airtight container. Put it in the refrigerator, where it can last for about 3-5 days. You can also freeze the cake for longer storage. Just make sure to wrap it well in plastic wrap and then in aluminum foil. Thaw in the fridge before serving again.
Tips to Make Cassava Cake with Macapuno
- Make sure to use fresh or properly thawed grated cassava for the best texture.
- Adjust the sugar according to your taste; cassava is naturally sweet.
- Experiment with different types of cheese if you want to change the flavor profile.
Variation
You can add other ingredients like fruits or nuts to this cake to create variations. Some people like to add mashed bananas or mango puree for a fruity twist. You can also try different cheeses for a unique taste.
FAQs
1. Can I use frozen cassava?
Yes, frozen cassava works well for this recipe. Just make sure to thaw and drain any excess water before using.
2. What is macapuno?
Macapuno is a type of coconut that is sweet and has a jelly-like texture. It is often used in Filipino desserts.
3. Can I make this cake ahead of time?
Yes! You can make the cake a day or two in advance. Just store it properly in the fridge and reheat it when ready to serve.
Cassava Cake with Macapuno
Ingredients
Main Ingredients
- 2 cups grated cassava (fresh or frozen) Make sure to use fresh or properly thawed for best texture.
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup condensed milk
- ¾ cup sugar Adjust according to taste; cassava is naturally sweet.
- ¼ cup melted butter
- 2 units eggs
- ½ cup macapuno (preserved coconut strings)
- ½ cup grated cheese (sharp cheddar or Edam) Can experiment with different types of cheese.
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ cup grated coconut (optional, for topping)
Instructions
Preparation
- Mix all ingredients (except macapuno and cheese) in a large bowl until well blended.
- Fold in macapuno and grated cheese.
- Preheat the oven to 350°F (175°C).
- Grease a baking dish, pour in the batter, and spread it evenly.
- Sprinkle grated coconut on top if desired.
Baking
- Bake for 45-50 minutes until golden brown; a toothpick should come out clean.
- Cool for 15-20 minutes, slice, and serve warm or at room temperature.
- Top with extra cheese or macapuno before serving if desired.
