This cassava cake with macapuno is a chewy, custardy Filipino dessert made from grated cassava, coconut milk, and sweet preserved coconut strings.
It bakes into a dense golden square with a soft center, and the macapuno and cheese give each bite a rich, creamy edge. A sprinkle of grated coconut on top adds a light toasted crust.
Table of Contents
Why This Cassava Cake with Macapuno Recipe Works
Grated cassava has a natural stretchy chew that turns springy once it bakes in a mix of milks. The result lands somewhere between a pudding and a cake.
Three kinds of milk build layers of richness: coconut milk brings nutty depth, evaporated milk adds creamy body, and condensed milk gives gentle sweetness. Using only half a cup of added sugar keeps it from tasting heavy.
Macapuno brings soft, sweet coconut strings that stay tender inside the cake. A little sharp cheese adds a salty contrast that is common in Filipino desserts.
Ingredients for Cassava Cake with Macapuno
- 2 cups grated cassava, fresh or thawed frozen
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup macapuno strings
- 1/2 cup grated sharp cheddar cheese
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup grated coconut, for topping
Cassava. Thaw frozen grated cassava and squeeze out extra liquid, so the cake sets with a firm, chewy texture.
Milks. Whisk the coconut, evaporated, and condensed milk until smooth before adding the cassava.
Macapuno. Drain the strings lightly so syrup does not thin the batter.
Cheese. Sharp cheddar or Edam both work, and a fine grate melts evenly through the batter.
Eggs and butter. Beat the eggs fully and stir in cooled melted butter so the batter blends without scrambling.
How to Make Cassava Cake with Macapuno
1. Heat the oven Heat the oven to 350 degrees F and grease a 9 inch square baking dish.
2. Mix the batter Whisk the coconut milk, evaporated milk, condensed milk, sugar, eggs, butter, salt, and vanilla in a large bowl until smooth.
3. Add the cassava Stir in the grated cassava until fully mixed, then fold in the macapuno and cheese.
4. Fill the dish Pour the batter into the dish, smooth the top, and sprinkle with the grated coconut.
5. Bake until set Bake for 45 to 50 minutes, until the top is golden and the center looks set. A toothpick should come out mostly clean.
6. Cool the cake Cool in the dish for 20 minutes so the cake firms, then cut into squares and serve warm or at room temperature.
How to Serve Cassava Cake with Macapuno
Cut the cake into squares and serve it warm or at room temperature, with a little extra macapuno on top if you like. A tall glass of fresh pineapple lemonade cuts through the richness, and fresh peach lemonade suits a summer table. Pair slices with baked cinnamon rice pudding or mango panna cotta for a dessert spread.
How to Store and Reheat Cassava Cake with Macapuno
Cover the cake and refrigerate it for up to 4 days. Freeze wrapped squares for up to 1 month and thaw them overnight in the refrigerator. Reheat a square in a covered dish at 300 degrees F for 10 minutes, or warm it in the microwave in 20 second intervals.
Tips and Variations for Cassava Cake with Macapuno
Squeeze the cassava. Press thawed cassava in a clean towel to remove extra water for a firmer cake.
Do not eat raw cassava. Raw cassava contains natural compounds that can cause illness, so bake the cake until fully set.
Cool the butter. Hot butter can cook the eggs, so let it cool for a few minutes before whisking it in.
Broil for color. Place the baked cake under the broiler for 1 to 2 minutes for a deeper golden top, watching closely.
Adjust the sweetness. Cut the granulated sugar to 1/3 cup if your macapuno is very sweet.
Flag the allergens. This cake contains milk, egg, and coconut, and the cheese adds more dairy. Check the macapuno label for other allergens.
Let it set. Cutting too soon leaves a soft center, so wait the full 20 minutes before slicing.
Check trusted guidance. For general advice on safe handling of egg and dairy desserts, see the Texas AgriLife Extension food safety guide before you bake.
Frequently Asked Questions About Cassava Cake with Macapuno
What is cassava cake with macapuno?
It is a baked Filipino dessert made from grated cassava, coconut milk, and condensed milk, with sweet coconut strings folded in. The texture is chewy and custardy.
Can I make cassava cake with macapuno without cheese?
Yes. Leave out the cheese and add a pinch more salt. The cake will taste sweeter but stay just as creamy.
How do you know cassava cake with macapuno is done?
The top turns golden, the edges pull from the dish, and the center feels set when lightly pressed. It firms more as it cools.
Can I use fresh cassava?
Yes. Peel it, remove the woody core, and grate it finely. Squeeze out extra liquid and bake until fully cooked.
Where can I find macapuno?
Look for jars in Asian grocery stores or online. Sweetened shredded coconut can stand in if you cannot find it.
Cassava Cake with Macapuno
Equipment
- 9 inch square baking dish
- Large mixing bowl
- Whisk
- Box grater
Ingredients
Main Ingredients
- 2 cup grated cassava fresh or thawed frozen, squeezed dry
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- ½ cup granulated sugar
- ¼ cup unsalted butter melted and cooled
- 3 large eggs
- ½ cup macapuno strings drained
- ½ cup grated sharp cheddar cheese
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ cup grated coconut for topping
Instructions
Cooking
- Mix the batter. Heat the oven to 350 degrees F. Whisk the milks, sugar, eggs, butter, salt, and vanilla until smooth.
- Add the cassava. Stir in the cassava, then fold in the macapuno and cheese.
- Bake. Pour into a greased 9 inch dish, top with coconut, and bake 45 to 50 minutes until golden and set.
- Cool and cut. Cool 20 minutes, then cut into squares.
