Best Cassava Cake with Macapuno – 8-Ingredient Filipino Dessert Recipe

If you’ve never tried Cassava Cake with Macapuno, you’re in for a delicious surprise! This beloved Filipino dessert is rich, creamy, and perfectly sweet with a delightful chewiness from grated cassava. The addition of macapuno (sweetened coconut sport) gives it an extra layer of indulgence, making each bite incredibly satisfying.

This is the kind of dessert that brings people together—whether it’s a family gathering, a holiday feast, or a simple weekend treat. And the best part? It’s easy to make with just a few simple ingredients.

So, let’s dive into this irresistibly soft, custardy, and coconut-infused delight!

Why You’ll Love This Cassava Cake

• Easy to make – Just mix, pour, and bake!
• Creamy and rich – Thanks to coconut milk, evaporated milk, and condensed milk.
• Perfectly sweet and chewy – The cassava and macapuno create an amazing texture.
• A taste of home – This traditional Filipino dessert brings back warm memories.

What Does Cassava Cake Taste Like?

Cassava cake is sweet, slightly nutty, and incredibly creamy. The combination of coconut milk and condensed milk makes it luscious, while the macapuno adds a mild caramel-like flavor and soft, chewy texture. If you opt to add cheese, it balances the sweetness with a hint of saltiness.

Ingredients You’ll Need

• 2 cups grated cassava (fresh or frozen, thawed)
• 1 can (14 oz) coconut milk (for a rich, tropical flavor)
• 1 can (12 oz) evaporated milk (adds creaminess)
• 1 cup condensed milk (for the perfect sweetness)
• 2 large eggs (helps bind everything together)
• 1/2 cup sugar (adjust to taste)
• 1 tsp vanilla extract (adds depth of flavor)
• 1/2 cup macapuno (sweetened coconut sport, for extra chewiness)
• 1/4 cup grated cheese (optional, for a slight salty contrast)

Tools You’ll Need

• Mixing bowls
• Whisk or spoon
• 9×13-inch baking dish
• Oven
• Grater (if using fresh cassava)
• Measuring cups and spoons

How to Make Cassava Cake with Macapuno

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or oil.

2. Mix the Batter

In a large bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, eggs, sugar, and vanilla extract. Stir until everything is well incorporated.

3. Add the Macapuno

Gently fold in the macapuno to distribute it evenly throughout the mixture.

4. Pour and Bake

Pour the batter into the prepared baking dish and smooth out the top. Bake for 45–50 minutes, or until the edges are set and the center is firm but slightly jiggly.

5. Add Cheese (Optional)

If you’re adding cheese, sprinkle it on top 10 minutes before the cake is fully baked, then return it to the oven. This creates a delicious golden topping.

6. Cool and Serve

Let the cassava cake cool for at least 15 minutes before slicing. Serve warm or chilled—either way, it’s absolutely delicious!

What to Serve with Cassava Cake

Cassava cake is already a showstopper on its own, but you can enjoy it with:

• Coffee or hot chocolate – The perfect match for its sweetness.
• A scoop of ice cream – Vanilla or coconut flavors pair beautifully.
• Fresh mango slices – A fruity contrast to the creamy cake.

Tips for the Best Cassava Cake

• Use fresh cassava if possible – It has a more vibrant flavor than frozen.
• Don’t overbake – The cake should be firm but not dry.
• Adjust sweetness – Reduce sugar if you prefer a less sweet version.
• Try different toppings – Aside from cheese, you can also add toasted coconut flakes.

How to Store Cassava Cake

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before reheating.
• Reheat: Warm up in the microwave for 20–30 seconds or enjoy it chilled!

Frequently Asked Questions

Can I make cassava cake without macapuno?

Yes! While macapuno adds extra chewiness, you can leave it out or replace it with shredded coconut.

What’s the best cheese to use for topping?

Filipino-style Eden cheese or sharp cheddar works well. You can also use mozzarella for a gooey texture.

Can I make this recipe gluten-free?

Yes! Cassava is naturally gluten-free, so just check your other ingredients to ensure they are, too.

Can I use cassava flour instead of grated cassava?

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

Final Thoughts

This Cassava Cake with Macapuno is a true Filipino classic—creamy, chewy, and irresistibly delicious. Whether you’re making it for a special occasion or just to satisfy a sweet craving, it’s sure to be a crowd favorite!

Try it out, and let me know what you think! Don’t forget to share your creations on Pinterest or leave a review below. 💛

More Delicious Cake Recipes to Try

If you love this cassava cake, you’ll definitely enjoy these other irresistible cake recipes:

• Spanish Almond and Citrus Cake – A fragrant and nutty dessert with a bright citrus kick
• Mom’s Sour Cream Coffee Cake – A moist and tender cake with a cinnamon streusel topping
• Lemon Protein Oatmeal Cake – A healthier take on a sweet, zesty treat

Nutritional Information (Per Serving)

Approximate values

• Calories: 280
• Carbohydrates: 45g
• Protein: 5g
• Fat: 9g
• Sugar: 30g

Ready to bake? Let’s make this delicious treat today! 🍰✨