Description
A traditional Filipino cassava cake made with grated cassava, coconut milk, and macapuno strings, topped with a creamy custard layer.
Ingredients
Scale
- 2 pounds fresh or frozen cassava, grated
- 2 cans (14 oz each) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup macapuno strings
- 1/2 cup butter, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- If using frozen cassava, ensure it’s completely thawed and drained.
- In a large bowl, combine grated cassava, coconut milk, condensed milk, and evaporated milk.
- Add eggs, sugar, melted butter, and vanilla extract. Mix well.
- Fold in the macapuno strings.
- Pour mixture into prepared baking pan.
- Bake for 45-60 minutes until edges are golden brown and center is set with a slight jiggle.
- Test doneness with a toothpick – it should come out mostly clean with a few moist crumbs.
Notes
- Frozen cassava can be used as a convenient alternative to fresh.
- Find macapuno in Asian grocery stores or international food sections.
- For dairy-free version, use coconut condensed milk and additional coconut milk instead of dairy products.
- This recipe is naturally gluten-free.
- Store in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: cassava cake, Filipino dessert, gluten-free dessert, macapuno dessert, coconut cassava cake
