Cassava Cake with Macapuno: A Sweet Filipino Favorite
If you’ve never tried cassava cake, you’re in for a tropical, melt-in-your-mouth treat. This Cassava Cake with Macapuno is one of the most iconic Filipino desserts—made from grated cassava (also called yuca or manioc), sweet coconut milk, creamy condensed milk, and macapuno (soft coconut strings) for texture and added richness.
It’s perfectly chewy, subtly sweet, and has just the right amount of coconut goodness in every bite. Topped with golden cheese and optional grated coconut, it’s a delicious slice of the Philippines you can make right at home.
Why I Love This Recipe
Cassava cake is comfort food with character. It’s:
- Naturally gluten-free
- Easy to make with accessible pantry ingredients
- Make-ahead friendly—even better after chilling
- Perfectly balanced between creamy, chewy, and a bit toasty on the edges
Plus, it pairs beautifully with coffee or tea, making it a great merienda (afternoon snack).
Ingredients You’ll Need
Cake Base:
- 2 cups grated cassava (fresh or frozen and thawed)
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup condensed milk
- ¾ cup sugar
- ¼ cup melted butter
- 2 large eggs
- ½ tsp vanilla extract
- ¼ tsp salt
Add-ins & Toppings:
- ½ cup macapuno (preserved coconut strings)
- ½ cup grated cheese (sharp cheddar or Edam recommended)
- ¼ cup grated coconut (optional, for topping)
Ingredient Notes & Swaps
- Cassava: If using frozen, fully thaw and drain excess liquid.
- Macapuno: Found in Asian grocery stores—adds chewy, jelly-like texture. If you can’t find it, try coconut sport or sweetened coconut flakes.
- Cheese: The salty-savory topping adds contrast—don’t skip it!
- Butter: For richness; you can sub margarine if preferred.
- Coconut Milk: Use canned for best results—not coconut beverage.
How to Make Cassava Cake with Macapuno
1. Mix the Batter
In a large mixing bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla extract. Mix until fully incorporated.
Gently fold in the macapuno and grated cheese, distributing evenly.
2. Prepare to Bake
Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 or 9×9-inch) or line it with parchment paper for easy removal.
Pour the cassava batter into the dish and smooth the top.
3. Add Optional Toppings
Sprinkle with grated coconut if using, or save it for garnish after baking.
4. Bake the Cake
Bake for 45–50 minutes, or until the top is golden brown, edges are crisp, and a toothpick comes out mostly clean (a little moisture is okay—it’ll firm up as it cools).
5. Cool & Serve
Let the cake cool for 15–20 minutes before slicing. Garnish with more macapuno or cheese if you like.
Tips for Success
- Don’t Overmix: Keep the texture light by folding gently after adding the cheese and macapuno.
- Let It Set: The cake firms up as it cools—don’t skip the resting time.
- Use a Metal Pan: For the crispiest edges and even baking.
Serving Suggestions & Pairings
Serve warm or chilled with:
- A mug of barako coffee or strong black tea
- Old-School No-Bake Cookies for a nostalgic duo
- Big Family Banana Pudding if serving a larger dessert spread
- Caramel Apple Pie Cookies for a fall-fusion plate
- Brownie Batter Dip for a creamy contrast
Storage Tips
- Refrigerate: Store covered in the fridge for up to 3 days.
- Serve Cold or Reheat: Tastes amazing chilled, or you can microwave a slice for 15–20 seconds to warm.
- Freezing Not Recommended: The texture changes with freezing due to the coconut and condensed milk.
More Filipino-Inspired & Comforting Desserts
If you loved this cassava cake, check out:
- Old-School No-Bake Cookies
- The Best Peanut Butter Brownies
- Brownie Batter Dip
- Caramel Apple Pie Cookies
- Big Family Banana Pudding
Final Thoughts
Whether you’re missing home, trying Filipino sweets for the first time, or simply craving a unique dessert, this Cassava Cake with Macapuno delivers every time. It’s warm, rich, and made with love—a truly comforting bake.
Have you tried this recipe? Snap a photo and tag @chefmaniac—we’d love to see how yours turns out! Got a family variation? Share it in the comments and spread the coconut love. 🥥💛
