Cassava Cake with Macapuno: A Filipino Classic Dessert You’ll Love

If you’re craving something rich, chewy, and uniquely tropical, this Cassava Cake with Macapuno is a must-try. A beloved dessert across the Philippines, this treat combines grated cassava, creamy coconut milk, and sweet macapuno (young coconut strips) for a dessert that’s deliciously dense, moist, and full of flavor. It’s perfect for family gatherings, fiestas, holidays, or even as an afternoon merienda (snack).

Why You’ll Love Cassava Cake with Macapuno

Cassava Cake is one of those traditional Filipino desserts that instantly brings comfort and nostalgia. Made from cassava root (also known as yuca), it has a naturally chewy, slightly sticky texture similar to mochi or rice cakes. The addition of macapuno, a sweet coconut preserve, gives this dessert a creamy, tropical richness that takes it to the next level.

This version features a silky custard topping that caramelizes beautifully as it bakes — making every bite sweet, creamy, and unforgettable. Plus, it’s gluten-free, easy to make, and keeps well for several days.

Ingredients You’ll Need

For the Cassava Base:

2 packs (16 oz each) grated cassava (fresh or frozen, thawed)
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) coconut milk
1 cup macapuno strings
½ cup evaporated milk
2 large eggs
1 teaspoon vanilla extract
¼ cup melted butter

For the Custard Topping:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 egg yolks

How to Make Cassava Cake with Macapuno

Preheat the Oven:
Set your oven to 175°C (350°F). Grease a 9×13-inch baking dish or line it with banana leaves for extra aroma.
Mix the Cassava Base:
In a large bowl, combine grated cassava, condensed milk, coconut milk, macapuno, evaporated milk, eggs, vanilla, and melted butter. Stir until everything is evenly mixed.
Bake the Base:
Pour the mixture into the prepared baking dish and bake for 45–50 minutes, or until the top is set and lightly golden.
Prepare the Topping:
In another bowl, whisk together condensed milk, evaporated milk, and egg yolks until smooth.
Add the Custard Layer:
Pour the topping mixture over the baked cassava base and return it to the oven. Bake for an additional 20–25 minutes, or until the top is golden brown and slightly caramelized.
Cool and Serve:
Let the cake cool completely before slicing. Serve warm or chilled — both are heavenly!

Tips & Variations

Add cheese on top before baking for a sweet-salty flavor.
Mix in young coconut meat for more texture.
Replace macapuno with grated buko (fresh coconut) if you prefer it less sweet.
Store leftovers in the refrigerator for up to 5 days — just reheat slices in the microwave before serving.

Final Thoughts

Cassava Cake with Macapuno is a beloved Filipino dessert that beautifully blends creamy, chewy, and coconut flavors. It’s simple yet decadent, familiar yet festive — the perfect dessert for any occasion. Whether you’re celebrating a special event or simply craving something sweet, this tropical treat is sure to delight every bite.