Filipino Cassava Cake with Macapuno – A Dessert to Remember

Cassava Cake with Macapuno is a beloved Filipino dessert that perfectly blends tradition, texture, and flavor. Made from grated cassava, a root crop known for its soft, chewy consistency, and macapuno strings, a special type of coconut with a uniquely sweet and gelatinous texture, this dessert is a true indulgence. Every bite offers a balance of rich, creamy, and slightly caramelized flavors, making it a favorite among both locals and those discovering Filipino cuisine for the first time.

This delicious treat is more than just a dessert, it’s a symbol of Filipino hospitality and celebration. Whether served at family gatherings, fiestas, or holiday feasts, Cassava Cake with Macapuno always brings people together. It is also a common feature at potlucks and merienda time (afternoon snack breaks), enjoyed alongside a warm cup of tea or coffee.

What makes this cake even more special is its creamy coconut topping, which adds a luscious finish to the soft cassava base. The combination of coconut milk, condensed milk, and evaporated milk creates a custard-like layer that beautifully complements the slightly dense, yet tender, cassava cake underneath.

Despite its indulgent flavor, this dessert is incredibly easy to make. With just a handful of pantry-friendly ingredients, a simple mixing process, and a bit of baking, you can create an authentic and irresistible kakanin (sticky rice delicacy) at home. No wonder it remains a staple in Filipino cuisine, cherished by generations and continuously reinvented with modern twists.

Why Cassava Cake with Macapuno Stands Out Among Filipino Desserts

Filipino cuisine is known for its diverse and delightful desserts, from the vibrant layers of sapin-sapin to the cool, refreshing flavors of halo-halo. However, Cassava Cake with Macapuno holds a unique place among them due to its naturally gluten-free composition, rich coconut-infused taste, and satisfying chewy texture. Unlike other rice-based kakanin, this cake relies on cassava, which gives it a denser, heartier bite while absorbing the creamy flavors of coconut milk and condensed milk.

Another reason this dessert stands out is its versatility. It can be served warm, straight from the oven for a comforting, custard-like experience, or chilled, allowing the flavors to meld and the cake to firm up into a sliceable treat. Plus, it pairs wonderfully with hot beverages like coffee or salabat (ginger tea), making it a perfect afternoon snack or post-meal dessert. Whether enjoyed at a casual family gathering or a grand celebration, Cassava Cake with Macapuno remains a true crowd-pleaser that never fails to impress.

The History and Significance of Cassava Cake with Macapuno

Cassava: A Staple Ingredient in Filipino Cuisine

Cassava, also known as yuca, is a root crop widely used in tropical countries. Introduced to the Philippines during the Spanish colonial period, it quickly became an essential ingredient in Filipino cooking. Apart from being turned into cassava cake, it is also used to make pichi-pichi, suman cassava, and tapioca-based snacks.

What is Macapuno?

Macapuno is a rare coconut variety with soft, jelly-like meat. Unlike regular coconut, it has a naturally sweet and chewy texture, making it perfect for desserts. You can usually find macapuno in jars at Asian grocery stores, labeled as “sweetened coconut sport.” This ingredient elevates the texture and flavor of cassava cake, giving it a richer and more indulgent taste.

Ingredients Needed for Cassava Cake with Macapuno

To make this delicious cassava cake, you’ll need the following ingredients:

Main Ingredients:

• 2 cups grated cassava (fresh or frozen)
• 1 cup macapuno strings (sweetened)
• 1 can (400ml) coconut milk
• 1 can (300ml) condensed milk
• 1 can (370ml) evaporated milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract

Custard Topping:

• 1/2 can condensed milk
• 1/2 can evaporated milk
• 2 egg yolks
• 1 tbsp flour (for thickening)

How to Make Cassava Cake with Macapuno

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking pan with butter or non-stick spray.

Step 2: Prepare the Cassava Mixture

1. In a large mixing bowl, combine:

• Grated cassava
• Macapuno
• Coconut milk
• Condensed milk
• Evaporated milk
• Eggs
• Sugar
• Melted butter
• Vanilla extract

2. Mix well until smooth.

Step 3: Bake the Cassava Cake

• Pour the mixture into the greased baking pan.
• Bake for 50–60 minutes or until the cake is set.

Step 4: Prepare the Custard Topping

1. In a separate bowl, whisk together:

• Condensed milk
• Evaporated milk
• Egg yolks
• Flour

2. Heat this mixture in a saucepan over low heat, stirring continuously until it thickens slightly.

Step 5: Add the Topping & Broil

• Pour the custard topping over the baked cake.
• Set your oven to broil and cook for another 10–15 minutes until the top is golden brown.

Step 6: Cool and Serve

• Let the cake cool before slicing.
• Enjoy warm or chilled!

Variations of Cassava Cake with Macapuno

Want to put your own spin on this classic? Try these variations:

1. Cheesy Cassava Cake

• Add shredded cheese to the topping for a sweet-salty contrast.
• Some prefer using cheddar cheese for a sharper flavor, while others opt for quick-melt cheese to achieve a gooey, creamy finish.
• You can also mix some grated cheese into the cassava batter for extra richness.

2. Ube Cassava Cake

• Mix in ube (purple yam) puree into the batter for extra color and flavor.
• This variation gives the cake a vibrant purple hue and a slightly nutty, vanilla-like taste that pairs well with macapuno.
• To enhance the ube flavor, you can also add ube extract and a small amount of grated coconut for texture.

3. Buko Cassava Cake

• Add fresh buko (young coconut) strips to the mixture for a more fibrous and refreshing texture.
• This variation enhances the coconut flavor and provides a subtle contrast to the chewy cassava.
• For a richer taste, replace some of the coconut milk with buko juice.

4. Healthier Version

• Reduce the sugar content and replace it with coconut sugar, honey, or stevia for a lower-glycemic option.
• You can also substitute coconut cream with low-fat coconut milk to cut down on calories without compromising the creamy texture.
• Using almond milk or oat milk instead of evaporated milk can make this version dairy-free.

Frequently Asked Questions (FAQs)

Making Cassava Cake with Macapuno is straightforward, but you might have some questions about storage, substitutions, and common mistakes. Here are the most frequently asked questions to help you perfect this Filipino dessert!

❓ What is the difference between cassava and tapioca?

Tapioca comes from cassava starch and is used for making pearls, whereas cassava is the root itself.

❓ Can I use cassava flour instead of grated cassava?

No, cassava flour has a different texture and will not yield the same results.

Best Practices for Storing Cassava Cake:

• Refrigerate in an airtight container for up to 5 days.
• Freeze for up to 3 months for longer storage.

💡 Pro Tip: If freezing, wrap slices individually for easy thawing and reheating!

❓ Why is my cassava cake rubbery?

Overmixing the batter or using too much cassava starch can cause a rubbery texture. Try mixing gently to avoid this issue.

❓ Can I make cassava cake without eggs?

Yes! Use egg substitutes like mashed banana or applesauce, but expect a slightly different texture.

Final Thoughts

Cassava Cake with Macapuno is a dessert that embodies the warmth and hospitality of Filipino culture. Whether you enjoy it fresh out of the oven or chilled from the fridge, its unique flavor and texture make it an all-time favorite.

So, the next time you’re craving a delicious, easy-to-make Filipino dessert, give this cassava cake recipe a try! You won’t regret it!

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