Ingredients List
To make the perfect cassava cake with macapuno, you’ll need simple pantry staples. What makes this recipe stand out is the texture—smooth, dense, and laced with gooey coconut.
Ingredients:
- 2 packs (16 oz each) of finely grated cassava — use fresh for a livelier bite, or opt for thawed frozen to save time without sacrificing texture
- sweetened condensed milk
- 1 can (12 oz) unsweetened soy or oat milk (for a dairy-free, fiber-rich alternative to evaporated milk)
- A single can (13.5 ounces) of coconut milk
- One cup of macapuno, sweetened shredded coconut strings
-
¾ cup sugar
- 2 eggs, beaten
- ½ tsp vanilla extract
- Pinch of salt
Optional substitutions:
- Use almond milk instead of coconut milk for a dairy-free twist.
- Replace condensed milk with honey or maple syrup for a naturally sweet, less processed option.
- Add shredded cheese on top for a deliciously salty-sweet Filipino-style contrast.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with oil or butter, or line it with parchment paper to ensure easy release and quick cleanup.
Step 2: Mix the Batter
Combine grated cassava, coconut milk, soy or oat milk, sugar, and eggs in a bowl and mix until smooth and lump-free. Next, fold in condensed milk, macapuno, vanilla, and a pinch of salt until just combined, being careful not to deflate the mixture. Stir gently just until everything is combined—overmixing can make the cake dense instead of soft and tender.
Tip: For a silkier texture, use a hand mixer on low speed for 1–2 minutes.
Step 3: Bake
Spoon the batter into the prepared pan, level the surface, and bake for 45–50 minutes, until lightly golden and set in the center.
Step 4: Optional Topping
Spread a generous layer of macapuno on top and bake for an additional 10 minutes, or until the surface turns lightly golden and begins to caramelize.
Tip: A light broil during the last 2 minutes gives a beautiful golden crust.
Step 5: Cool & Slice
Let it cool for 20 minutes before slicing. Cassava cake firms up as it cools, making it easier to cut.
