Cassava Cake with Macapuno is a beloved Filipino dessert known for its rich, chewy texture and creamy coconut flavor. Made with grated cassava, coconut milk, and sweet macapuno (coconut sport), this treat is a must-try for anyone who loves tropical flavors.
In this guide, we’ll walk you through everything you need to know about making the best Cassava Cake with Macapuno, from ingredients to step-by-step instructions. Plus, we’ll share tips on achieving that perfect golden-brown top layer!
What is Cassava Cake with Macapuno?
Cassava Cake is a traditional Filipino dessert made from grated cassava, eggs, condensed milk, and coconut milk. The addition of macapuno (soft coconut strings) makes it extra rich and indulgent.
- Origin: A staple in Filipino celebrations, this cake is often served at fiestas and family gatherings.
- Texture & Flavor: Soft, chewy, and slightly crispy on top with a caramelized coconut taste.
- Why It’s Popular: Simple to make, affordable ingredients, and incredibly delicious!
Ingredients Needed
To make this delicious Cassava Cake with Macapuno, gather the following ingredients:
For the Cake:
- 2 cups grated cassava
- 1 cup macapuno (sweetened coconut strips)
- 1 cup coconut milk
- ½ cup condensed milk
- ½ cup evaporated milk
- ½ cup sugar
- 2 eggs
- ¼ cup melted butter
For the Topping:
- ½ cup coconut milk
- ¼ cup condensed milk
- 1 egg yolk
Step-by-Step Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
- In a large bowl, combine grated cassava, macapuno, coconut milk, condensed milk, evaporated milk, sugar, eggs, and melted butter. Mix well until smooth.
Step 2: Bake the Cake
- Pour the mixture into the greased baking dish.
- Bake for 45-50 minutes or until the cake is set and slightly golden on top.
Step 3: Make the Topping
- While the cake is baking, mix coconut milk, condensed milk, and egg yolk in a saucepan.
- Cook over low heat, stirring continuously until thickened.
Step 4: Add the Topping & Broil
- Once the cake is baked, pour the topping over it evenly.
- Place it under a broiler for 5-10 minutes or until the top turns golden brown.
Step 5: Cool & Serve
- Let the cake cool before slicing. Serve warm or chilled for the best flavor!
Tips for the Best Cassava Cake with Macapuno
- Use Fresh Cassava: If possible, use fresh grated cassava for the best texture.
- Don't Skip the Macapuno: It adds an extra layer of sweetness and chewiness.
- Broil for a Caramelized Top: The broiling step is key for that golden-brown finish.
- Serve with Coffee: Cassava Cake pairs perfectly with a hot cup of coffee or tea!
Nutritional Information (Per Serving)
- Calories: 250-300 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 10g
- Sugar: 20g
Why Cassava Cake with Macapuno is a Must-Try Dessert
This dessert is not only delicious but also packed with:
✔️ Energy-rich Cassava – A great source of carbohydrates.
✔️ Coconut Goodness – Packed with healthy fats and fiber.
✔️ Perfect for Any Occasion – Whether it’s a party or a simple snack, it’s always a crowd favorite!
Frequently Asked Questions (FAQs)
❓ Can I use frozen cassava?
Yes! Just thaw it completely before using.
❓ How long does Cassava Cake last?
It stays fresh for 3-4 days in the fridge or up to a month if frozen.
❓ Can I make it without macapuno?
Yes, but it won’t have the same chewy, sweet flavor. You can substitute with sweetened shredded coconut.
Final Thoughts
Cassava Cake with Macapuno is the ultimate Filipino dessert that’s easy to make and absolutely delicious. With its rich coconut flavors and chewy texture, it’s a treat worth trying at home.
So, what are you waiting for? Gather your ingredients and start baking this sweet and chewy masterpiece today! 🍰🥥
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