š“ Imagine a dessert that transports you to a tropical paradise with every biteāa chewy, coconut-infused cake layered with sweet macapuno strings and crowned with a golden custard glaze. This cassava cake with macapuno is a cherished Filipino treat, perfect for family gatherings, festive celebrations, or simply satisfying your sweet tooth. Its rich texture and vibrant flavors make it a standout dessert thatās naturally gluten-free and irresistibly delicious. Letās dive into this easy-to-make recipe that will keep your guests coming back for more!
Why This Cassava Cake Will Steal Your Heart
This isnāt just another dessertāitās a nostalgic journey to the heart of Filipino cuisine. The combination of grated cassavaās unique chewiness, the creamy sweetness of coconut milk, and the delicate strands of macapuno creates a symphony of textures and flavors. Whether youāre new to Filipino desserts or a longtime fan, this recipe is designed to captivate your taste buds and keep you scrolling for more. Hereās why youāll fall in love:
š° Unforgettable Texture: The cakeās chewy base contrasts beautifully with the silky custard topping.
š¾ Naturally Gluten-Free: Made with cassava (yuca), itās perfect for gluten-sensitive guests.
š„„ Tropical Bliss: Coconut milk and macapuno bring a sweet, fragrant island vibe.
ā²ļø Simple to Make: Mix, layer, bake, and broilāno fancy skills needed!
š Engaging Recipe: Crafted to keep you hooked with tips, variations, and serving ideas.
Ready to create a dessert thatās as stunning as it is delicious? Letās get started with the ingredients youāll need to make this tropical masterpiece.
Ingredients for Your Cassava Cake
This recipe serves 12-16, making it ideal for sharing at parties or savoring over a few days. Gather these ingredients to bring the flavors of the Philippines to your kitchen.
For the Cake Base
- 4 cups (500g) grated cassava (fresh or frozen, thawed)
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- Ā½ cup (100g) granulated sugar
- Ā½ cup (120ml) evaporated milk
- 1 tsp vanilla extract
- Ā¼ tsp salt
For the Macapuno Layer
- 1 jar (12 oz) macapuno (coconut sport strings), drained
For the Custard Topping
- 1 can (13.5 oz) coconut milk
- 3 egg yolks
- Ā¼ cup (50g) sugar
- 1 tbsp cornstarch (optional, for a thicker glaze)
š Ingredient Tip: Fresh cassava yields the best flavor, but frozen cassava works just as wellājust thaw and squeeze out excess liquid. Macapuno is available at Asian grocery stores or online, but if you canāt find it, sweetened coconut strips (buko) make a great substitute.
Step-by-Step Instructions for a Perfect Cassava Cake
Follow these simple steps to create a cassava cake thatās sure to impress. Each step is designed to be straightforward, so you can focus on enjoying the process and the delicious results.
Step 1: Prepare the Cassava Batter
In a large mixing bowl, combine the grated cassava, coconut milk, sweetened condensed milk, eggs, granulated sugar, evaporated milk, vanilla extract, and salt. Stir until the mixture is smooth and well-blended. The batter should be thick but pourable, with a creamy consistency that promises a rich, moist cake.
š„£ Pro Tip: Use a whisk to ensure there are no lumps. If using frozen cassava, make sure itās fully thawed and drained to avoid a watery batter.
Step 2: Layer the Cake
Preheat your oven to 350Ā°F (175Ā°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking. Pour half of the cassava batter into the dish, spreading it evenly with a spatula. Next, spoon the drained macapuno over the batter, distributing it as evenly as possible. The macapuno adds a sweet, chewy layer thatās the heart of this dessert. Pour the remaining batter over the macapuno, gently spreading it to cover the layer completely.
š„„ Flavor Boost: For an extra coconut kick, lightly toast the macapuno before adding it to the cake. This enhances its nutty sweetness.
Step 3: Bake the Cake
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the cake is set but still slightly jiggly in the center. The edges should be golden, and a toothpick inserted into the cake should come out mostly clean. Donāt worry if itās not fully firmāit will set further with the custard topping.
š„ Baking Tip: If your oven runs hot, check the cake at 40 minutes to avoid overcooking. The jiggle ensures the cake stays moist and chewy.
Step 4: Make the Custard Glaze
While the cake bakes, prepare the custard topping. In a medium saucepan, whisk together the coconut milk, egg yolks, sugar, and cornstarch (if using). Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes. Youāre looking for a smooth, pourable custard that will set into a creamy glaze.
š® Custard Tip: Keep the heat medium-low to prevent the egg yolks from curdling. If you prefer a thicker glaze, the cornstarch will give it a luscious, pudding-like texture.
Step 5: Add the Custard and Broil
Once the cake is baked, remove it from the oven and pour the custard glaze evenly over the top. Switch your oven to the broil setting and place the cake under the broiler for 3-5 minutes, or until the custard turns a beautiful golden brown. Watch closely to avoid burningāthe goal is a caramelized, glossy finish.
š Broiling Tip: Keep the cake about 6 inches from the broiler to ensure even browning. Rotate the pan if needed for consistent color.
Step 6: Cool and Slice
Let the cake cool at room temperature for at least 1 hour. This allows the custard to set fully and makes slicing easier. Cut into squares or rectangles, depending on your preference, and serve on a platter to showcase its golden top and creamy layers.
š“ Serving Suggestion: Serve slightly chilled for a refreshing treat, or at room temperature for a softer, melt-in-your-mouth experience.
Pro Tips for the Ultimate Cassava Cake
To elevate your cassava cake from great to unforgettable, try these expert tips:
š„„ Use Full-Fat Coconut Milk: Skimping on fat will dull the cakeās rich, tropical flavor. Full-fat coconut milk ensures a creamy, indulgent texture.
š“ Fresh Cassava for the Win: If you can find fresh cassava, grate it yourself for the best flavor. Frozen cassava is convenient, but fresh adds a vibrant, authentic taste.
š¬ Adjust Sweetness: If you prefer a less sweet cake, reduce the sugar in the batter to ā
cup. The condensed milk and macapuno already add plenty of sweetness.
š Make Ahead Magic: This cake tastes even better the next day as the flavors meld. Store it in the fridge and bring it to room temperature before serving.
š§ Storage Smarts: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave for a fresh-baked feel.
5 Mouthwatering Variations to Try
Want to put your own spin on this classic Filipino dessert? These creative variations will keep your taste buds excited and your guests impressed:
š Ube Cassava Cake: Swirl Ā½ cup of ube halaya (purple yam jam) into the batter for a vibrant purple hue and nutty sweetness.
š Pineapple Paradise: Fold in Ā½ cup of drained crushed pineapple for a tangy, tropical twist.
šÆ Latik Topping: Simmer coconut cream until it forms golden crumbs (latik), then sprinkle over the custard for a crunchy, caramelized finish.
š« Chocolate Chip Indulgence: Mix in Ā½ cup of mini chocolate chips for a decadent surprise in every bite.
š° Cashew Crunch: Scatter toasted cashews over the custard before broiling for a nutty, textural contrast.
Serving and Pairing Ideas
This cassava cake shines as the star of any dessert table, but a few thoughtful pairings can take it to the next level. Serve it with a scoop of vanilla ice cream for a creamy contrast, or pair it with a cup of hot tea or coffee to balance the sweetness. For a Filipino-inspired feast, include it alongside savory dishes like pancit or lumpia to create a memorable spread.
š¹ Drink Pairing: Try a refreshing calamansi juice or a tropical mango smoothie to complement the cakeās coconut flavors.
š Occasion Ideas: This cake is perfect for birthdays, holidays, or potlucks. Its vibrant presentation and crowd-pleasing taste make it a hit at any gathering.
Why This Recipe Keeps You Coming Back
What makes this cassava cake so special? Itās more than just a dessertāitās a celebration of Filipino heritage, a blend of simple ingredients transformed into something extraordinary. The chewy cassava, sweet macapuno, and creamy custard create a dessert thatās both comforting and exotic, familiar yet exciting. Every bite tells a story of tropical flavors and cultural tradition, making it a recipe youāll want to share with loved ones.
šø Share the Love: Snap a photo of your cassava cake and share it on social media to inspire others. The golden custard top and lush layers are sure to get likes!
Whether youāre baking for a special occasion or just craving a taste of the tropics, this cassava cake with macapuno is a dessert that delivers. Itās easy to make, endlessly customizable, and guaranteed to leave everyone asking for seconds. So grab your ingredients, preheat your oven, and letās bring a slice of the Philippines to your kitchen!
