Cassava Cake with Macapuno is one of those desserts that instantly brings warmth, nostalgia, and comfort to every Filipino household. Soft, chewy, and rich with layers of coconut flavor, this beloved kakanin combines the earthiness of cassava with the creaminess of coconut milk and the sweet, silky strands of macapuno (young coconut preserves). Whether served during birthdays, fiestas, holidays, or simple merienda moments, it never fails to impress with its golden top and creamy texture.

This cake captures everything wonderful about Filipino desserts — a perfect harmony of tropical ingredients, made simple yet deeply satisfying. Each bite tastes like home, rich and moist, with a hint of caramelized sweetness from the topping. Let’s dive into how to make this delightful treat from scratch.

🥣 Ingredients

• 2 cups grated cassava (fresh or frozen, thawed if using frozen)
• 1 cup coconut milk
• 1 cup evaporated milk
• 1 cup condensed milk
• ¾ cup sugar
• ¼ cup melted butter
• 2 large eggs
• ½ cup macapuno strings (young coconut preserves)
• 1 teaspoon vanilla extract (optional for extra aroma)
• A pinch of salt

✨ For the Creamy Topping:

• ½ cup condensed milk
• ½ cup coconut milk
• 2 tablespoons all-purpose flour (to slightly thicken the topping)
• 2 tablespoons melted butter
• ¼ cup macapuno strings (extra for topping)

👩‍🍳 Instructions

1. Prepare the oven:
   Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with banana leaves for a more traditional presentation and aroma.
2. Mix the cassava base:
   In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, and eggs. Mix gently until everything is well incorporated. Add the macapuno strings and a pinch of salt. If using vanilla extract, add it now for extra flavor.
3. Pour and bake the base:
   Pour the cassava mixture into your prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 45–50 minutes or until the surface is set and slightly golden brown around the edges.
4. Prepare the topping:
   While the cake bakes, prepare the creamy topping. In a small saucepan, whisk together the condensed milk, coconut milk, flour, and melted butter. Cook over medium-low heat, stirring constantly until the mixture thickens slightly and becomes creamy. Add the extra macapuno strings and stir to combine.
5. Add the topping:
   Once the cassava base is baked, remove it from the oven and pour the warm topping evenly over it. Use a spatula to spread it smooth and even.
6. Broil or bake again:
   Return the cake to the oven and bake (or broil carefully) for another 10–15 minutes until the topping turns golden brown and slightly caramelized. Keep an eye on it so it doesn’t burn — you want that perfect toasty look!
7. Cool and serve:
   Allow the Cassava Cake to cool for at least 30 minutes before slicing. It firms up as it cools, giving you that chewy, creamy consistency that’s simply irresistible.

🍰 Serving Suggestions

This Cassava Cake with Macapuno is best served slightly warm or at room temperature. Slice it into squares or diamond shapes and enjoy it with a hot cup of coffee or salabat (ginger tea). You can also sprinkle some toasted coconut flakes on top for extra crunch and aroma.

For special occasions, decorate each slice with a small spoonful of extra macapuno or even a drizzle of caramel sauce for a more festive look. It’s a dessert that looks elegant yet feels wonderfully homemade — exactly what Filipino comfort food is all about.

💡 Tips & Variations

• Frozen cassava tip: If you’re using frozen grated cassava, make sure to thaw and drain it well before mixing to avoid excess moisture.
• Richer flavor: Use thick coconut cream (kakang gata) for a deeper coconut taste and creamier texture.
• Less sweet version: You can reduce the sugar slightly since condensed milk already adds sweetness.
• Add cheese: For a salty-sweet twist, sprinkle grated cheddar cheese on top of the creamy layer before baking. The slight saltiness balances the sweetness beautifully!
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices briefly in the microwave or steam for that freshly baked softness.

🌴 A Taste of Filipino Heritage

Cassava, known locally as “kamoteng kahoy,” has been a staple ingredient in Filipino cuisine for generations. It’s humble, versatile, and naturally gluten-free, making it perfect for traditional kakanin recipes like this one. The addition of macapuno — a soft, jelly-like coconut variety — gives it a luxurious sweetness and texture that feels truly festive. Every Filipino family has its own version of cassava cake, passed down through generations, often enjoyed during Noche Buena, fiestas, and birthdays.

Making Cassava Cake with Macapuno isn’t just baking — it’s a celebration of Filipino flavors, culture, and tradition. It reminds us that the simplest ingredients, when made with love, can create something extraordinary.

💬 Final Thoughts

This Cassava Cake with Macapuno recipe is a crowd-pleaser through and through — soft, chewy, coconutty, and just the right amount of sweet. Whether you’re Filipino or simply someone who loves discovering tropical desserts, this cake will instantly win your heart. One bite, and you’ll understand why it’s one of the Philippines’ most loved classics. Serve it at your next gathering and watch everyone ask for seconds — and the recipe!

So go ahead, preheat that oven, grate that cassava, and bring a little taste of the islands to your kitchen today. 🥥🇵🇭✨