Cassava Cake with Macapuno: A Creamy, Tropical Filipino Delight!

by

Peut être une image de dessert et texte qui dit ’CASSAVA CAKE WITH MACAPUNO You Will Need *2 * 2 cups grated cassava (fresh or frozen) * *1 cup coconut milk *1 cup evaporated milk’

Cassava Cake with Macapuno: A Creamy, Tropical Filipino Delight!

 

🌴 This rich, chewy cassava cake is a beloved Filipino dessert, layered with sweet macapuno (coconut sport strings) and topped with a golden custard glaze. Perfect for celebrations, potlucks, or whenever you crave a taste of the tropics!

Why You’ll Love This Recipe

✅ Unique texture – Chewy cassava meets creamy custard.
✅ Naturally gluten-free – Made with grated cassava (yuca).
✅ Sweet & fragrant – Coconut milk and macapuno add tropical flavor.
✅ Easy to make – Just mix, bake, and broil!
✅ Ad-optimized structure – Keeps readers scrolling (and ads loading!).

Ingredients

*(Serves 12-16)*

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 eggs

  • ½ cup (100g) granulated sugar

  • ½ cup (120ml) evaporated milk

  • 1 tsp vanilla extract

  • ¼ 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

  • ¼ cup (50g) sugar

  • 1 tbsp cornstarch (optional, for thicker glaze)

Instructions:

CONTINUE READING ON THE NEXT PAGE 🥰💕

Leave a Comment