Cassava Cake with Macapuno

Ingredients

For the Cake:

• 2 cups grated cassava (fresh or frozen, thawed)
• 1 cup coconut milk
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• ¾ cup white sugar
• ¼ cup melted butter
• 2 large eggs
• ½ cup macapuno (sweetened coconut strings)

Optional Topping:

• ½ cup macapuno
• 2 tbsp sweetened condensed milk
• 1 tsp melted butter

Note: Macapuno is a sweet coconut gel found in jars at Asian stores. You can substitute with regular sweetened coconut strings, but the texture will differ.

Preparation

1. Preheat the Oven
Preheat your oven to 350°F (180°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.

2. Mix the Wet Ingredients
In a large bowl, combine eggs, melted butter, coconut milk, evaporated milk, and condensed milk. Whisk until smooth and fully blended.

3. Add Cassava and Macapuno
Stir in the grated cassava and sugar. Mix thoroughly until evenly combined. Fold in ½ cup macapuno for extra coconut texture.

4. Bake the Cake
Pour the mixture into the prepared dish. Smooth the top with a spatula. Bake for 50–60 minutes, or until golden brown around the edges and a toothpick inserted in the center comes out clean.

Pro Tip: If the top browns too quickly, cover loosely with foil for the last 15 minutes.

5. Add the Optional Topping
Once baked, remove the cake and let it cool slightly. In a small bowl, mix the topping ingredients (macapuno, condensed milk, melted butter) and spread over the warm cake. Return to the oven for 10 minutes, just to set the topping.

6. Cool and Slice
Let the cake cool completely before slicing. It will firm up as it cools, making it easier to cut cleanly.

Serving Suggestions:

• Serve chilled or at room temperature.
• Great with hot tea or coffee.
• Dust lightly with powdered sugar for a festive look.