Cassava Cake with Macapuno

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Cassava Cake with Macapuno: A Sweet and Creamy Filipino Dessert

Origin of the Recipe

Cassava Cake with Macapuno is a beloved Filipino dessert that showcases the versatility of cassava (yuca), a starchy root vegetable. Combined with sweet macapuno (coconut sport) and a creamy custard topping, this cake is a staple at Filipino celebrations and family gatherings. The dessert reflects the rich culinary heritage of the Philippines, where cassava is a common ingredient in both savory and sweet dishes.

Introduction

If you’re looking for a unique, sweet, and creamy dessert, this Cassava Cake with Macapuno is the answer! With its chewy cassava base, sweet macapuno filling, and creamy custard topping, this cake is a delightful treat that’s perfect for any occasion. Whether you’re celebrating a special event or just craving something sweet, this recipe is sure to impress.

Ingredients

For the Cassava Layer:

  • 2 cups grated cassava (fresh or frozen)
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) condensed milk
  • 2 eggs
  • ½ cup macapuno strings (coconut sport)

For the Custard Topping:

  • 1 can (12 oz) evaporated milk
  • 2 egg yolks
  • ¼ cup sugar

Instructions

Step 1: Preheat and Prepare

  1. Preheat your oven to 350°F (175°C) and grease a baking dish (9×13 inches).

Step 2: Make the Cassava Layer

  1. In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, eggs, and macapuno strings.
  2. Mix until well combined and pour the mixture into the prepared baking dish.

Step 3: Bake the Cassava Layer

  1. Bake for 30–40 minutes, or until the cassava layer is set and slightly golden.

Step 4: Prepare the Custard Topping

  1. In a separate bowl, whisk together the evaporated milk, egg yolks, and sugar until smooth.
  2. Pour the custard mixture over the baked cassava layer.

Step 5: Bake Again

  1. Return the dish to the oven and bake for an additional 20–25 minutes, or until the custard is set and lightly browned.

Step 6: Cool and Serve

  1. Let the cake cool completely before slicing.
  2. Serve at room temperature or chilled.

Tips for Success

  • Use freshly grated cassava for the best texture, but frozen grated cassava works well too.
  • For extra flavor, add a teaspoon of vanilla extract to the cassava mixture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Information (Per Slice – Approx.)

  • Calories: 300
  • Carbohydrates: 40g
  • Protein: 6g
  • Fat: 12g
  • Fiber: 2g
  • Sugar: 25g
  • Calcium: 10% of the Daily Value (DV)
  • Iron: 6% of the DV

(Values are approximate and depend on the specific ingredients used.)

Health Benefits of Key Ingredients:

  • Cassava: A good source of carbohydrates and provides energy.
  • Coconut Milk: Adds healthy fats and a rich, creamy texture.
  • Macapuno: Adds natural sweetness and a unique chewy texture.
  • Eggs: Provide protein and help bind the ingredients together.

Related Recipes

For more Filipino-inspired desserts, check out:

Conclusion

This Cassava Cake with Macapuno is a sweet, creamy, and unique dessert that’s perfect for any occasion. With its chewy cassava base, sweet macapuno filling, and creamy custard topping, it’s a treat that’s sure to satisfy. Whether you’re celebrating a special event or just craving something sweet, this cake is a must-try!