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Introduction
Cassava Cake with Macapuno is a beloved Filipino dessert that is rich, chewy, and brimming with the tropical flavors of cassava and coconut. Often served during special gatherings and holidays, this moist and decadent treat combines simplicity with deep cultural roots, making it a comforting, crowd-pleasing indulgence.
Origin and Cultural Significance
Originating from the Philippines, cassava cake is a traditional kakanin (Filipino sticky rice or root-based delicacy) made primarily with grated cassava, coconut milk, and sweetened condensed milk. The addition of macapuno—a soft, jelly-like coconut variety—adds a luscious texture and extra sweetness. Cassava, introduced during the Spanish colonization, became a staple in Filipino cooking, especially in rural provinces. This cake is frequently enjoyed at fiestas, family reunions, and church events, where sharing food is a cherished act of community.
Ingredients Quantity
- 2 cups grated cassava (fresh or thawed from frozen)
- 1 cup coconut milk
- 1/2 cup condensed milk
- 1/4 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup macapuno (sweetened coconut string, jarred)
- 2 eggs, lightly beaten
- 1/4 cup butter, melted
- 1/4 teaspoon salt
For the Topping (Optional but traditional):
- 1/4 cup condensed milk
- 1/2 cup coconut cream (or thick coconut milk)
- 1/4 cup grated cheese (cheddar or mild processed cheese)
Optional Additions
- Add a few drops of vanilla extract for depth
- Sprinkle the top with toasted coconut flakes after baking
- Use pandan essence for a green tint and aromatic flavor
- Mix in small tapioca pearls for added texture
- Add a pinch of nutmeg or cinnamon for a spiced twist
Tips for Success
- Use fresh cassava if possible for the best texture and flavor, but frozen works well too—just make sure it’s fully thawed.
- Lightly grease your baking dish to prevent sticking.
- Mix gently—over-mixing can make the texture too dense.
- Let the cake cool completely before slicing to ensure clean cuts.
- For a golden top, broil the topping for the last 2–3 minutes.
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar pan.
- In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, sugar, macapuno, eggs, melted butter, and salt. Stir until just combined.
- Pour the mixture into the greased baking dish and smooth the top with a spatula.
- Bake for 45–50 minutes or until the edges are firm and the center is set.
- While baking, mix the topping ingredients: condensed milk, coconut cream, and cheese.
- Remove the cake from the oven and pour the topping mixture over the cake.
- Return to the oven and bake for an additional 15–20 minutes until the top is lightly browned.
- Let the cassava cake cool completely before slicing into squares or diamonds. Serve warm or chilled.
Description
The final product is a chewy, custard-like cake with a slightly crispy top, creamy coconut undertones, and luscious bits of macapuno throughout. Every bite delivers a balance of sweetness and tropical charm, with a unique texture that’s soft yet firm, creamy yet pleasantly toothsome.
Nutritional Information (Approx. per serving, yields 9 squares)
- Calories: 310 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 17g
- Saturated Fat: 12g
- Fiber: 1g
- Sugar: 20g
- Sodium: 130mg
Conclusion
Cassava Cake with Macapuno is more than just dessert—it’s a celebration of Filipino heritage, a tribute to the flavors of the tropics, and a sweet memory of family gatherings. Whether served warm at a holiday table or cold from the fridge on a quiet afternoon, it brings comfort, nostalgia, and joy with every forkful.
Recommendation
Serve this cake with a cup of hot ginger tea, barako coffee, or a cold glass of salabat for a complementary pairing. Store leftovers in the refrigerator for up to 3 days. It also freezes well if tightly wrapped!
Embracing Healthful Indulgence
While cassava cake leans into indulgence, you can enjoy it mindfully by serving smaller portions, using low-fat dairy alternatives, and reducing sugar slightly without sacrificing flavor. Embrace the richness of coconut and cassava—whole ingredients that offer energy and satisfaction—with balance and joy.
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