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Filipino Cassava Cake with Macapuno

Filipino Cassava Cake with Macapuno – A Dessert to Remember

A rich, chewy, and creamy Filipino cassava cake made with grated cassava, macapuno, and a custard topping, baked to perfection for a satisfying dessert.

  • Total Time: 1 hour 25 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

Cassava Base:

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)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Prepare the cassava mixture by combining all base ingredients in a large mixing bowl.
  3. Bake the cassava cake for 50–60 minutes until set.
  4. Make the custard topping by whisking condensed milk, evaporated milk, egg yolks, and flour. Cook over low heat until slightly thickened.
  5. Broil the cake for 10–15 minutes until the top is golden brown.
  6. Cool completely before slicing and serving. Enjoy warm or chilled!
  • Author: Norah
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Filipino
  • Diet: Gluten Free

Keywords: cassava cake, macapuno cassava cake, Filipino dessert, cassava macapuno, kakanin recipe, gluten-free Filipino cake, coconut cassava cake