Cassava Cake with Macapuno

by

Here’s a big, complete recipe write-up for Cassava Cake with Macapuno, including everything you asked for—introduction, history, benefits, detailed instructions, nutritional notes, and even the “lovers” (who enjoys this dish most).

🌴 Cassava Cake with Macapuno

📖 Introduction

Cassava Cake with Macapuno is a classic Filipino delicacy loved for its rich, moist texture and sweet coconut flavor. Made from grated cassava, creamy coconut milk, and layered with macapuno (a soft, jelly-like coconut variant), this dessert is often served during fiestas, holidays, birthdays, and special gatherings. It’s not just a cake—it’s a celebration of tropical flavors that bring families together around the table.

🥥 Ingredients

For the Cake:

  • 2 cups grated cassava (fresh or frozen, thawed if frozen)
  • 1 cup coconut milk
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • ¾ cup white sugar
  • ¼ cup melted butter
  • 2 large eggs (beaten)
  • 1 tsp vanilla extract (optional, for aroma)
  • ½ cup macapuno strings (sweetened)

For the Topping:

  • ½ cup condensed milk
  • ½ cup evaporated milk
  • ½ cup coconut cream (or coconut milk for lighter version)
  • 1 egg yolk
  • ½ cup macapuno strings (extra for topping)

🥘 Instructions & Method

Step 1: Preheat Oven

  • Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 inch) with butter or line with parchment paper.

Step 2: Mix the Batter

  • In a large bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, and eggs.
  • Mix well until smooth and thick.
  • Fold in macapuno strings for extra texture.

Step 3: Bake the Base

  • Pour the mixture into the greased pan.
  • Bake for 45–55 minutes or until the cake is firm and golden brown on top.

Step 4: Prepare the Topping

  • In a saucepan, combine condensed milk, evaporated milk, coconut cream, and egg yolk.
  • Cook over low heat, stirring continuously until it thickens (like a custard).

Step 5: Add the Topping

  • Remove the baked cassava cake from the oven. Spread the thickened topping evenly over the cake.
  • Sprinkle or layer additional macapuno strings on top.

Step 6: Final Bake

  • Return to the oven and bake for another 15–20 minutes until the topping sets and lightly browns.

Step 7: Cool & Serve

  • Allow the cake to cool before slicing into squares or rectangles.
  • Serve warm or chilled, with a drizzle of extra condensed milk if desired.

📜 History

Cassava, known as “kamoteng kahoy” in the Philippines, was introduced during the Spanish colonial period and quickly became a staple crop because it thrives in tropical climates. Cassava Cake evolved as a festive dessert combining cassava with coconut milk, both abundant in the Philippines. Macapuno, a rare type of coconut with soft, jelly-like flesh, was later added to elevate the recipe’s flavor and texture. Today, Cassava Cake with Macapuno is a beloved Filipino treat at celebrations and a sweet symbol of Filipino hospitality.

🌿 Benefits

  1. Energy-Rich – Cassava is high in carbohydrates, making this cake a good energy booster.
  2. Coconut Goodness – Coconut milk and macapuno provide healthy fats that support brain function.
  3. Gluten-Free – Cassava is naturally gluten-free, perfect for those with gluten sensitivities.
  4. Comfort Food – Beyond nutrition, it offers emotional comfort and a taste of tradition.

🏗️ Formation (Serving Style)

  • Cut into bite-sized squares for parties.
  • Serve in banana leaves for a traditional Filipino touch.
  • Pair with hot coffee, tea, or salabat (ginger tea) for balance.

💕 Lovers (Who Loves This Dish)

  • Families – A must-have for gatherings and holidays.
  • Filipino expats – A nostalgic dessert that reminds them of home.
  • Coconut lovers – For those who adore sweet, creamy tropical flavors.
  • Adventurous foodies – Anyone curious about unique Filipino delicacies.

🧾 Nutrition (per slice, approx. 1/12 of pan)

  • Calories: ~280 kcal
  • Carbohydrates: 42 g
  • Protein: 4 g
  • Fat: 10 g
  • Fiber: 2 g
  • Sugar: 24 g

(Values may vary depending on portion size and exact ingredients used.)

🎀 Conclusion

Cassava Cake with Macapuno is more than just a dessert—it’s a story of Filipino heritage, tropical abundance, and shared joy at the table. With its creamy topping, chewy cassava base, and sweet macapuno twist, this cake captures the heart of anyone who tries it. Whether enjoyed at Christmas, birthdays, or casual merienda, it’s a sweet reminder that the best recipes are those that bring people together. ❤️

Would you like me to also create a shorter, ready-to-post social media version of this recipe (with emojis and compact steps), so you can share it online?

Leave a Comment