Cassava Cake with Macapuno
A delightful Filipino dessert made with cassava and macapuno, perfect for any celebration or family gathering.
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.
Notes
Store leftover cassava cake in an airtight container in the refrigerator for about 3-5 days. It can also be frozen; wrap well in plastic wrap and aluminum foil. Thaw in the fridge before serving again.