Cassava Cake with Macapuno

🌴 Cassava Cake with Macapuno: A Sweet Filipino Delight You’ll Crave Again and Again

A Comforting Slice of Filipino Heritage

Imagine a warm afternoon with your family gathered around the table, a pot of coffee brewing, and a freshly baked cassava cake cooling on the counter. The aroma of coconut and sweet vanilla fills the air. That, right there, is the essence of a Filipino merienda—a mid-afternoon snack ritual that brings people together.

Cassava Cake with Macapuno is more than just dessert—it’s a taste of home, of tradition, of celebration. Whether it’s served during fiestas, birthdays, holiday feasts, or as a casual afternoon indulgence, this beloved delicacy holds a special place in Filipino kitchens around the world.

With its creamy, chewy texture and rich coconut flavor, this cake is both comfort food and celebration dessert rolled into one. And best of all? It’s simple enough to make at home—no fancy equipment, no complicated steps. Just honest ingredients and lots of love.

Why You’ll Love This Cassava Cake Recipe

  • ✅ Easy to make with pantry-friendly ingredients
  • ✅ Authentic Filipino flavor with modern twists
  • ✅ Naturally gluten-free
  • ✅ Perfect for parties, holidays, or merienda (snack time)
  • ✅ Customizable – top with cheese, bake in muffin tins, or double the macapuno!

Whether you’re a long-time lover of Filipino desserts or you’re discovering cassava cake for the first time, this version with macapuno is guaranteed to win hearts.

What Is Cassava Cake?

Cassava cake is a traditional Filipino dessert made from grated cassava (also known as yuca or manioc), coconut milk, eggs, and sweeteners. It’s baked until golden, resulting in a soft, sticky, and slightly chewy texture that’s unique and comforting.

What makes this version extra special? Macapuno, a sweetened coconut delicacy made from a rare type of coconut with soft, jelly-like flesh. It adds an indulgent, gooey topping that pairs perfectly with the creamy cassava base.

🌟 Fun Fact: Macapuno coconuts have a genetic mutation that causes them to have more coconut meat and less water—perfect for desserts!

Ingredients You’ll Need

Here’s everything you’ll need for this recipe, along with helpful notes:

Base:

  • 2 cups grated cassava – Fresh or frozen. Thaw if using frozen. Avoid the bitter, wild variety of cassava.
  • 1 can (14 oz) coconut milk – For that creamy tropical flavor.
  • 1 can (12 oz) evaporated milk – Adds richness without being too heavy.
  • 1 cup condensed milk – Sweetens the cake and adds a sticky texture.
  • 2 large eggs – Help bind the mixture.
  • 1/2 cup sugar – Balances the flavors.
  • 1 tsp vanilla extract – Rounds out the flavor profile.

Toppings:

  • 1/2 cup macapuno (sweetened coconut sport) – Available in jars at Asian markets or international sections.
  • 1/4 cup grated cheese (optional) – Adds a salty contrast to the sweet; popular choices include cheddar or Edam (queso de bola).

💡 Tip: You can also add a small amount of butter to the batter for an even richer texture.

Tools You’ll Need

  • Mixing bowls
  • Whisk or spatula
  • Measuring cups and spoons
  • 9×9-inch baking dish (or equivalent)
  • Oven

No mixer or blender required—this is as easy as mix, pour, and bake!

How to Make Cassava Cake with Macapuno (Step-by-Step)

🔹 Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.

🔹 Step 2: Mix the Batter

In a large bowl, combine the following:

  • 2 cups grated cassava
  • 1 can coconut milk
  • 1 can evaporated milk
  • 1 cup condensed milk
  • 2 large eggs
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Whisk or stir everything together until the mixture is smooth and well incorporated.

🔹 Step 3: Pour and Top

Pour the cassava mixture into the greased baking dish. Smooth the surface with a spatula.

Top with macapuno, spreading it evenly. If you’re using grated cheese, sprinkle it over the macapuno.

🧀 Sweet + Savory Combo: The cheese topping may seem unusual, but the salty-savory note adds balance to the rich sweetness of the cake.

🔹 Step 4: Bake to Golden Perfection

Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and the center is set. You can check doneness by inserting a toothpick—it should come out clean or with just a few moist crumbs.

🔹 Step 5: Cool and Serve

Let the cassava cake cool for at least 30 minutes before slicing. This allows it to firm up, making it easier to cut into neat squares or slices.

Serve warm, at room temperature, or chilled—it’s delicious at any temperature!

Serving Suggestions

Cassava cake is incredibly versatile and pairs well with:

  • Hot tea or coffee for merienda
  • Coconut cream or condensed milk drizzle for extra indulgence
  • Fresh fruit like mango or banana on the side
  • Ice cream for a warm-and-cold dessert contrast

Make it the centerpiece of your next potluck, holiday table, or weekend family gathering.

Storage & Make-Ahead Tips

  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezer: Wrap individual slices and freeze for up to 2 months. Thaw and reheat in the microwave or oven.
  • Make ahead: Bake it a day before your event—it actually tastes even better the next day as the flavors meld.

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