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    Home » Recipes » Filipino Desserts and Kakanin

    Filipino Cassava Cake with Macapuno

    by Jolina | Published: July 22, 2020 | Last Updated: December 2, 2021 | 36 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Filipino Cassava Cake with Macapuno Recipe
    Filipino Cassava Cake with Macapuno Recipe
    Filipino Cassava Cake with Macapuno Recipe
    Easy No-Fail Cassava Cake Recipe
    Cassava Cake with Macapuno No-Fail Recipe
    Filipino Cassava Cake with Macapuno Recipe

    Cassava cake with macapuno is a traditional Filipino dessert made of grated cassava, coconut milk, condensed milk and macapuno, which is soft, chewy coconut meat. Cassava cake is a popular merienda (snack) or dessert and is often served during special occasions like Christmas and fiestas.

    (Looking for other easy merienda ideas? Try homemade taho, refreshing mango sago or soft and chewy pichi pichi. Very easy to make and so delicious!)

    Filipino Cassava Cake with Macapuno Recipe
    Jump To hide
    What is cassava?
    What is macapuno?
    How to bake cassava cake with macapuno
    Tips for making the best cassava cake every time
    Filipino Cassava Cake with Macapuno

    My mom makes the best cassava cakes. The cake is soft and tender and the topping is perfectly sweet and toasted. 

    But like a lot of moms, she doesn’t have a recipe for it. She just knows. Which frustrates the heck out of me because I wasn’t born with that magic baking and cooking talent; I need a recipe! LOL!

    Anyway, after years (yes, years) of trying and, with the help my friend C who thankfully wrote down her recipe, I finally have a recipe of my own.

    My recipe is simpler and more straightforward than other cassava cake recipes, only uses 1 bowl and no mixer necessary!

    I think my mom’s cake is still the best. But this is delicious and pretty dang close.

    What is cassava?

    Filipino Cassava Cake with Macapuno Recipe

    Cassava is a nutty-flavoured, starchy root vegetable. In North America, it’s often called yuca and may also be referred to as manioc or Brazilian arrowroot. 

    Cassava is native to the Philippines and other tropical regions of the world because it has the ability to withstand difficult growing conditions; in fact, it’s one of the most drought-tolerant crops.

    It’s popular in Filipino cooking but it’s important to note that cassava must be cooked properly because raw cassava can be poisonous. Read more about it here.

    Anyhow, you might already be familiar with cassava because cassava root is what’s used to produce the tapioca pearls in our bubble teas. 

    Cassava flour has also been gaining popularity because it’s a healthier alternative for people with diabetes, high blood pressure or high cholesterol.

    In this cassava cake recipe with macapuno, we use grated cassava and not cassava flour.

    What is macapuno?

    Filipino Cassava Cake with Macapuno Recipe

    You might also be wondering what macapuno is. If you google it, you will come across words like coconut sport, mutant and freak. 

    Don’t be scared lol! This just means that instead of the usual solid coconut flesh, the coconut where macapuno comes from produces meat that is softer, more translucent, almost like jelly.

    In fact, macapuno is considered a delicacy in the Philippines and is made into different kinds of treats like candy and ice cream. In this recipe, we’re using bottled macapuno in syrup.

    How to bake cassava cake with macapuno

    Filipino Cassava Cake with Macapuno Recipe

    Now that we’re familiar with our ingredients, time for cake! And making cassava cake with macapuno couldn’t be easier.

    1. PREP. Preheat your oven to 350F and grease a 9×13 inch baking dish with baking spray. Set aside.

    2. STIR. In a large bowl, stir all your ingredients until combined.

    3. BAKE. Transfer the batter to your baking dish and bake for about an hour or until the sides are puffy, starting to brown and the centre is set. It’s okay if the top of the cake is still bubbling. 

    4. SPREAD. Take the cassava cake out of the oven (careful, it’s hot!) and spread condensed milk on top. 

    5. CARAMELIZE. Place back in the oven and continue to bake until the top has caramelized. You can also choose to broil instead to help speed up the caramelization. Just make sure to watch the cake so it doesn’t burn.

    6. ENJOY. Allow the cake to cool before serving warm.

    Ingredients for cassava cake recipe

    You can find all the ingredients for Filipino cassava cake at your local Asian supermarket:

    • Frozen grated cassava (you can also use fresh cassava and just grate it yourself using a cheese grater or a food processor)
    • Jarred macapuno in syrup
    • Canned coconut milk (again, if you have access to fresh coconut milk, go for it!)
    • Sweetened condensed milk
    • Brown sugar
    • Unsalted butter
    • Salt

    You’ll notice that this recipe doesn’t have eggs in it. Some cassava cake recipes do but I find that it’s unnecessary here.

    Tools you need to make this easy cassava cake recipe

    I don’t use a mixer when making this easy cassava cake with macapuno. I mix everything by hand and only use 1 bowl. Make’s for easy clean-up!

    So you’ll only need your basic baking tools, like:

    • Mixing bowl and spoon
    • Spatula
    • 9×13 inch baking dish (I always use a glass baking dish)

    Tips for making the best cassava cake every time

    Filipino Cassava Cake with Macapuno Recipe

    1. DON’T OVER-BAKE. This is a very forgiving recipe. It’s hard to over mix the batter; but you can over bake the cake. Which makes it tough and rubbery. So watch for signs that it’s done baking like golden brown edges. 

    2. DON’T OVER-BROIL. Also watch that you don’t burn the topping. Broiling is a great shortcut but don’t leave it while it’s broiling. Watch your cake like a hawk because the top turns brown fast.

    3. WATCH BAKING TIME. If you don’t have a glass baking dish, you can use an aluminum baking pan but note that your baking time will be different. Check at the halfway mark.

    4. HOW TO CUT PERFECT SQUARES. If you want clean, perfect squares, it’s best to cut the cassava cake once it’s fully cooled. In the photos, I achieved those clean edges by refrigerating the cake first before cutting. It’s best served warm though so I just microwave the slices for about 20 seconds right out of the fridge.

    5. STORAGE. You can store cassava cake in the fridge and it will last up to a week. Just keep in mind that cassava cake tends to get rubbery the longer it sits so best to consume it within 3 days.

    This cassava cake recipe with macapuno is really so easy to make there’s no excuse not to make it all the time! Whether for everyday merienda or to serve to company, it’s sure to be a hit with everyone.

    Filipino Cassava Cake with Macapuno Recipe

    Filipino Cassava Cake with Macapuno

    Author: Jolina
    Cassava cake with macapuno is a traditional Filipino dessert made of grated cassava, coconut milk, condensed milk and macapuno.
    5 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine Filipino
    Servings 16 bars
    Calories 40 kcal

    Equipment

    • Mixing Bowls
    • Measuring Spoons
    • Measuring Cups

    Ingredients
     
     

    • 2 16-oz packs frozen grated cassava thawed
    • 1 11-oz jar macapuno in syrup drain as much as of the syrup as you can
    • 1 14-oz can coconut milk
    • 1 10-oz can condensed milk divided
    • 5 tbsp brown sugar
    • ¼ cup unsalted butter softened
    • pinch salt

    Instructions
     

    • Preheat oven to 350F. Grease a 9×13 inch baking dish and set aside.
    • In a large bowl, stir all ingredients – but only half of the condensed milk – until combined. Smush the softened butter to the sides of the bowl to make sure it is incorporated.
    • Pour the batter into your prepared dish and bake for about 1 hour or until the edges start turning puffy and golden brown and the centre is set. It's okay if the top of your cake is still bubbling.
    • Carefully remove the cake from the oven – keep the oven on – and spread the rest of the condensed milk on top. Try to spread it as evenly as you can.
    • Continue to bake your cassava cake until the top is caramelized. You can also choose to broil on low for a few minutes to help with the caramelization. Just remember to watch your cake because broiling can easily burn it.
    • Remove from oven and allow to cool in baking dish before cutting into squares and serving. Best served warm.

    Video

    Notes

    1. When dividing your condensed milk, simply eyeball it. Pour half into your cassava mixture and reserve the other half for your topping.
    2. If you want clean, perfect squares, it’s best to cut the cassava cake once it’s fully cooled. In the photos, I achieved those clean edges by refrigerating the cake first before cutting. It’s best served warm though so I just microwave the slices for 20 seconds or so out of the fridge.
    3. See post for more tips.

    Nutrition

    Calories: 40kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 2mgPotassium: 5mgSugar: 4gVitamin A: 89IUCalcium: 4mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    Happy baking!

    Did you make cassava cake with macapuno? I’d love to hear from you in the comments section below. 

    And check out this delicious list of must-try Filipino desserts if you’re looking for more ideas.

    More Filipino Desserts and Kakanin

    • Ginataang Mais Recipe
    • Calamansi Pie Recipe
    • Flan Cupcakes Recipe
    • Ube Pound Cake
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    Reader Interactions

    Comments

    1. Christina

      March 12, 2023 at 10:45 pm

      Hi! Thank for sharing your cassava cake recipe. I have a question: can I substitute canned young coconut instead of macapuno or omit it?
      Thank you

      Reply
      • Jolina

        March 13, 2023 at 8:21 am

        Hi Christina, you can 🙂 I prefer the extra sweetness of macapuno but canned young coconut would add nice texture to the cake as well.

        Reply
    2. Joan

      January 05, 2023 at 9:54 pm

      5 stars
      Love this recipe though I did not follow the toppings as I don’t want it too sweet. We had it on New Year’s Eve — my husband keep on saying that it taste like it was from the Filipino restaurant.

      Reply
      • Jolina

        January 06, 2023 at 9:55 am

        That’s quite the compliment, Joan 🙂 Glad you and your husband liked it. Hope you had a wonderful NYE celebration!

        Reply
    3. Tess

      November 18, 2022 at 1:41 pm

      5 stars
      This is now my favorite cassava cake recipe. I constantly bring dessert to potlucks and this is a hit every time. Thank you!

      Reply
      • Jolina

        November 22, 2022 at 8:37 am

        That’s awesome Tess! I plan on making some for our upcoming potlucks too 🙂

        Reply
      • Nik

        March 09, 2023 at 11:28 am

        You don’t add any Egg to this? Where is the binder?

        Reply
      • Dolores flores

        March 14, 2023 at 1:19 pm

        Some recipes used evaporated milk ..I don’t see it here.what is the replacement of the milk in this recipe of yours.thank you

        Reply
        • Jolina

          March 14, 2023 at 5:08 pm

          Hi Dolores, I use coconut milk.

          Reply
    4. Nurie

      October 16, 2022 at 4:40 am

      5 stars
      Cassava cake is one of my absolute favorite desserts! I’ve been craving some for SO long. Over the years, I did get to eat a few whenever someone ordered it or gave them to my parents – but they were never really that good. I just liked them because, well, they were cassava cakes.

      Anyway, I should have looked up how to make them sooner, and I would’ve been able to come across your recipe. I’m SOOO glad I made it today. They’re SO good! Thank you for sharing it!! I couldn’t stop eating just one piece. I had to have several, hahaha!

      Reply
      • Jolina

        October 18, 2022 at 2:05 pm

        That’s awesome Nurie! And you’re most welcome! Cassava cake is one of my favorites too, my mom made it all the time when we were kids and I’m so glad I’m able to share her recipe here 🙂

        Reply
    5. Juanita Bello

      July 10, 2022 at 8:22 pm

      Very good seem like easy recipe. Thank you!

      Reply
    6. Cathy

      October 05, 2021 at 6:02 am

      5 stars
      Yes, I made it this weekend. I’d been trying cassava cake recipes for years and this recipe is the most amazing I would say! I have compliments from family and friends. They said it’s the best cassava cake they ever had! So I guess, I’m gonna hang onto this recipe. Thank you very much!!!

      Reply
      • Jolina

        October 05, 2021 at 10:33 am

        Hi Cathy! You’re very welcome. My mom makes the best cassava cake and this recipe was inspired by her 🙂 I’m so happy to hear you liked it. I’ll let her know too, she will be tickled pink!

        Reply
    7. Ginny

      September 28, 2020 at 3:01 pm

      5 stars
      Hi Jolina! Thanks for your cassava cake recipe! It’s my mother’s fave from back home and she says it tastes exactly as she remembers. ITS SO DELICIOUS!! Will be making it again. Have a good day!

      Reply
      • Jolina

        September 29, 2020 at 10:44 am

        Hi Ginny! Happy to hear that! Cassava cake is one of my favourite Filipino desserts too. Have a good day!

        Reply
    8. Ruthie

      August 19, 2020 at 7:40 pm

      5 stars
      I’ve been wanting some cassava cake but I can’t find any in here. Thank god I found your recipe and made some for myself haha! Cravings satisfied. Thank you for the recipe!

      Reply
      • Jolina

        August 20, 2020 at 9:46 am

        Hi Ruthie, glad you liked it! I’m always craving for cassava cake too lol. Now I can make it anytime 🙂

        Reply
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