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. It’s a popular merienda (snack) or dessert and is often served during special occasions like Christmas and fiestas. Learn how to make this easy Filipino treat!
(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!)
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.
Why you’ll love this recipe
Cassava cake is one of my favorite things to bake and eat. Hope you like it, too!
- Simple recipe. You don’t need a mixer and you’ll only need 1 bowl. All you really need to do is mix everything, transfer to a baking dish, and bake!
- Fool-proof. It’s also very hard to make a mistake here. There are no special techniques required, no special equipment needed, perfect for bakers of all levels.
- Delicious. Best of all, it’s delicious. Better than what you can find in stores. No surprise that it’s one of the best-loved recipes on the blog.
How to make
Ingredients
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
(again, if you have access to fresh coconut milk, go for it!)
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.
(Find more info on cassava and macapuno in the FAQs below.)
Baking tools
I don’t use a mixer here. I mix everything by hand and only use 1 bowl. Makes 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)
and 
(I always use a glass baking dish)Step-by-step photos
First, preheat your oven to 350F and grease a 9×13 inch baking dish with baking spray. Set aside.
Place all your ingredients in a large bowl.
Stir until combined.
Transfer the batter to your baking dish.
Bake for 45 minutes to 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.
Take the cassava cake out of the oven (careful, it’s hot!) and spread condensed milk on top.
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. Allow the cake to cool before serving warm.
Expert baking tips
Easy, right? Here are more tips for perfect cassava cake every time.
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.
Recipe FAQs
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.
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.
Yes! This is an egg-free recipe. I find the addition of eggs unnecessary here.
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.
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.
And if you love cassava cake, you’ll love royal bibingka too! Check it out.
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.
Filipino Cassava Cake with Macapuno
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.2 16-oz packs frozen grated cassava, 1 11-oz jar macapuno in syrup, 1 14-oz can coconut milk, 1 10-oz can condensed milk, 5 tbsp brown sugar, ¼ cup unsalted butter, pinch salt
- 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.1 10-oz can condensed milk
- 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
- When dividing your condensed milk, simply eyeball it. Pour half into your cassava mixture and reserve the other half for your topping.
- 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.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Marion
I love the fact that it’s very easy to make and tastes very good. I’ve made it so many times and it’s good ever time. Thank you for sharing.
Jolina
Hi Marion, glad you like it! It’s one of our favorites too 🙂
Susan
Hi Jolina, I made this for Christmas then again for New Year and now my kids are requesitng again. So delicious and very easy to make. Thanks for the recipe!
Jolina
That’s great Susan. I made cassava cake over the holidays too 🙂
Jamie
Ohh this is our family’s favorite! It taste so good and sweet! I swear it’s so soft too!
Jolina
Happy to hear that Jamie!
Pat
This is my family’s all time favorite filipino dessert. And it’s become my go-to for potlucks as well. I’ve made it many many times so it’s time I say thank you for an easy and delicious recipe!!!
Jolina
That’s awesome Pat! You’re most welcome 🙂 Enjoy!
Yhene
I stumbled upon upon your page and thought to give it a try. I did lessen the brown sugar and topped it with cheese. Lets see how our friends like it.
Chantal Ladrazo Corpuz
Made it this weekend as my bf requested I make cassava cake for his friends visitation (made a cassava cake once and he fell in love with it but it was different… no macapuno)
Lemme tell you. This was all of us… OUR favourite recipe. This one is my go-to now & forever from here on. I asked his friend to rate it, and he gave it a 9.5/10.
That should say something to ya
Jolina
That’s awesome Chantal! Glad everyone liked it 🙂
Heidi
This is the best cassava cake! I’ve made this many times and always get compliments. This Christmas I’m planning on gifting them. Thank you for the recipe!
Jolina
That’s awesome Heidi!
Christina
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
Jolina
Hi Christina, you can 🙂 I prefer the extra sweetness of macapuno but canned young coconut would add nice texture to the cake as well.
Lea
Hi there. I’d like to know what you mean of the word, smush. Thank you
Jolina
Hi Lea, it means crush or smash or break into pieces. Closest Tagalog word might be durugin?
Joan
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.
Jolina
That’s quite the compliment, Joan 🙂 Glad you and your husband liked it. Hope you had a wonderful NYE celebration!
Mel
I followed the recipe except for halving the condesed milk. However, it is still too sweet for me. Next time I’ll just skip topping it up with condensed milk. And maybe I’ll just caramelize a bit of sugar like in a creme brulee.
Tess
This is now my favorite cassava cake recipe. I constantly bring dessert to potlucks and this is a hit every time. Thank you!
Jolina
That’s awesome Tess! I plan on making some for our upcoming potlucks too 🙂
Nik
You don’t add any Egg to this? Where is the binder?
Dolores flores
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
Jolina
Hi Dolores, I use coconut milk.
Nurie
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!
Jolina
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 🙂
Juanita Bello
Very good seem like easy recipe. Thank you!
Cathy
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!!!
Jolina
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!
Ginny
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!
Jolina
Hi Ginny! Happy to hear that! Cassava cake is one of my favourite Filipino desserts too. Have a good day!
Ruthie
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!
Jolina
Hi Ruthie, glad you liked it! I’m always craving for cassava cake too lol. Now I can make it anytime 🙂
Marion C.
Hi Jolina, I want to make this recipe. It’s my first time making cassava cake. Thank you for sharing
Jolina
Happy baking!