Cassava Cake with Macapuno
A delicious Filipino dessert that combines the unique texture of cassava with the sweetness of macapuno for a rich and creamy treat.
Ingredients
Main ingredients
- 2 cups grated cassava (fresh or frozen) Use fresh cassava for enhanced flavor if possible.
- 1 cup macapuno (sweetened coconut sport) Regular shredded coconut can be substituted if macapuno is unavailable.
- 1.5 cups coconut milk
- 1 cup sugar
- 0.5 cup condensed milk
- 3 pieces eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine grated cassava, macapuno, coconut milk, sugar, condensed milk, eggs, vanilla extract, baking powder, and salt. Mix until smooth.
- Lightly grease a 9x13 inch baking dish.
- Pour the cassava mixture into the prepared dish, spreading evenly.
- Bake for 45–50 minutes or until the top is golden brown. Check doneness with a toothpick.
- Allow to cool before cutting into squares. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave for 10–15 seconds for best taste.