Description
A delightful and moist cassava cake topped with sweet macapuno strings, perfect for any occasion.
Ingredients
Scale
- 2 lbs grated cassava (fresh or frozen, thawed)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) coconut milk
- 1 cup sugar
- 2 large eggs
- 1/2 cup melted butter
- 1 jar (12 oz) macapuno strings (drained, reserve 1/4 cup for topping)
- 1/2 can coconut milk (for topping)
- 1/4 cup condensed milk (for topping)
- 1/4 cup macapuno strings (for topping)
- 1 tablespoon sugar (for topping)
- Optional: shredded coconut for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix grated cassava, condensed milk, evaporated milk, coconut milk, sugar, eggs, melted butter, and macapuno strings until well combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 50–60 minutes or until the cake is set and lightly golden on top.
- Meanwhile, prepare the topping by combining coconut milk, condensed milk, macapuno strings, and sugar in a saucepan. Simmer until slightly thickened.
- Remove the cake from the oven, spread the topping evenly, and return to the oven. Bake for an additional 15–20 minutes or until the top is golden and bubbly.
- Let the cake cool completely before slicing into squares.
Notes
- Let the cake rest overnight for best texture and flavor absorption.
- Top with lightly toasted coconut flakes for added crunch and aroma.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg