Cassava Cake with Macapuno – A Creamy Filipino Dessert You’ll Love

Looking for a dessert that’s unique, tropical, and irresistibly creamy? Look no further. Cassava Cake with Macapuno is a classic Filipino treat made with simple ingredients but delivers rich flavor and satisfying texture. Whether you’re already a fan of Southeast Asian cuisine or just curious to try something new, this recipe is a delicious gateway.

In this post, you’ll get a step-by-step, in-depth guide to making Cassava Cake with Macapuno — including baking tips, variations, and serving suggestions. By the end, you’ll know exactly how to create a dessert that’s both comforting and unforgettable.

What is Cassava Cake?

Cassava Cake is a traditional Filipino dessert made from grated cassava (also called yuca or manioc), coconut milk, and other creamy ingredients. It has a dense, chewy texture — almost like a cross between pudding and cake — and is often topped with macapuno, a sweet, soft coconut delicacy.

This cake is popular at parties, holidays, and family gatherings in the Philippines. But its appeal is universal — if you love custardy, coconut-flavored desserts, you’ll fall in love with cassava cake too.

Cassava Cake with Macapuno – Ingredients

Here’s everything you’ll need to make this classic dessert:

For the Cake:

2 cups grated cassava (fresh or frozen and thawed)
1 cup coconut milk
1 cup evaporated milk
1 cup sweetened condensed milk
3/4 cup white sugar
1/4 cup melted butter
2 large eggs
1/2 cup macapuno (sweetened coconut strings)

Optional Topping:

1/2 cup macapuno (for topping)
2 tablespoons condensed milk
1 teaspoon melted butter

Note: Macapuno is available in jars at most Asian grocery stores. You can substitute with regular sweetened coconut strings, but macapuno offers a unique texture.

Step-by-Step Instructions

1. Preheat and Prepare

Start by preheating your oven to 350°F (180°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper. This will ensure the cake doesn’t stick and comes out beautifully.

2. Mix the Wet Ingredients

In a large mixing bowl, combine the eggs, melted butter, coconut milk, evaporated milk, and condensed milk. Stir or whisk well until everything is blended smoothly.

3. Add Cassava and Macapuno

Now, fold in the grated cassava and sugar. Stir until well mixed. Add 1/2 cup of macapuno and gently incorporate it into the batter. The mixture will be thick and creamy.

4. Bake the Cake

Pour the batter into your prepared baking dish. Use a spatula to level the top. Bake for about 50 to 60 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.

Pro Tip: If the top browns too quickly before the inside sets, loosely cover the cake with foil for the final 15 minutes of baking.

5. Add the Topping (Optional but Recommended)

While the cake is baking, mix the topping: combine 1/2 cup of macapuno with 2 tablespoons of condensed milk and a little melted butter. After the cake is baked, spread this mixture over the top.

Return the cake to the oven and bake for another 10 minutes. The topping will become glossy and slightly caramelized.

Cool and Serve

Let the cake cool completely before slicing. This is important — the texture sets as it cools, giving you clean, beautiful slices.

You can serve it warm, at room temperature, or chilled. Many people prefer it cold the next day when the flavors have had time to meld.

Tips for the Best Cassava Cake Ever

Use thawed cassava if frozen. Fresh is great, but frozen works just as well if it’s fully thawed.
Don’t skip the condensed milk. It adds essential sweetness and creaminess.
Macapuno matters. It gives this cake its unique signature flavor and gooey topping.
Let it rest. The longer it rests after baking, the better the texture and taste.

Why You’ll Love This Cake

Super easy to make — no mixers required!
Naturally gluten-free.
Can be made ahead (tastes even better the next day).
A perfect balance of sweetness, creaminess, and chewiness.

Serving Ideas

Cassava Cake is rich and filling — perfect on its own or with a hot cup of coffee or tea. It’s great for potlucks, parties, and holidays.

Try topping slices with:

A scoop of vanilla ice cream
Toasted coconut flakes
A drizzle of coconut caramel

Final Thoughts

Cassava Cake with Macapuno is one of those traditional recipes that stands the test of time. It’s comfort food with a tropical twist — simple, yet indulgent. Whether you’re Filipino or just love discovering global desserts, this one’s worth adding to your collection.

So, what are you waiting for? Head to the kitchen and bake your own slice of tropical heaven.

If you try this recipe, let us know how it turns out in the comments below! And don’t forget to share this post with someone who loves coconut desserts.