Prepare to embark on a delightful culinary journey with Cassava Cake with Macapuno, a delectable Filipino dessert that’s as rich in flavor as it is in cultural heritage. This mouthwatering treat combines the natural sweetness of cassava, the creamy texture of coconut milk, and the exotic taste of macapuno, resulting in a dessert that’s sure to captivate your taste buds. In this article, we’ll explore the irresistible allure of Cassava Cake with Macapuno and why it’s a must-try dessert for any occasion.


– 2 cups grated cassava

– 1 can (12 ounces) evaporated milk

– 1 can (14 ounces) sweetened condensed milk

– 1/2 cup macapuno (coconut sport), shredded

– 3 eggs

– 1/4 cup butter, melted

– 1/2 cup sugar

– 1 teaspoon vanilla extract

– 1/4 teaspoon salt

– 1/4 cup grated cheese (optional, for topping)


  1. Preheat oven to 350°F (175°C). Grease a baking dish and set aside.
  2. In a large bowl, combine grated cassava, evaporated milk, sweetened condensed milk, macapuno, eggs, melted butter, sugar, vanilla extract, and salt. Mix well until fully incorporated.
  3. Pour the mixture into the prepared baking dish and spread it evenly.
  4. Bake in the preheated oven for 45-50 minutes or until the top is set and edges are lightly golden brown.
  5. If desired, sprinkle grated cheese on top during the last 10 minutes of baking.
  6. Once done, remove from the oven and let it cool before slicing into squares.
  7. Serve and enjoy this delicious Cassava Cake with Macapuno!

Serving Tips:

  1. Serve Warm or Chilled: Cassava Cake with Macapuno can be served warm, fresh out of the oven, or chilled for a refreshing treat. Consider your guests’ preferences and the occasion when deciding how to serve the cake.
  2. Slice into Portions: Use a sharp knife to slice the cassava cake into individual portions before serving. This makes it easier for guests to enjoy and ensures everyone gets a fair share of this delicious dessert.
  3. Garnish Creatively: Add a touch of creativity to your presentation by garnishing the cassava cake with additional shredded macapuno on top. You can also sprinkle grated cheese over the cake for a savory-sweet contrast that’s popular in Filipino cuisine.
  4. Pair with a Beverage: Accompany Cassava Cake with Macapuno with a beverage of your choice, such as hot tea, coffee, or even coconut water for an extra tropical twist. The beverage can help balance out the sweetness of the cake and enhance the overall dining experience.

Storage Tips:

  1. Refrigerate Leftovers: Store any leftover Cassava Cake with Macapuno in an airtight container or cover the baking dish tightly with aluminum foil. Refrigerate the cake for up to 3-4 days to maintain its freshness and flavor.
  2. Reheat Before Serving: If serving leftover cassava cake, consider reheating it in the oven or microwave before serving. This helps restore the cake’s texture and warmth, making it more enjoyable for your guests.
  3. Freeze for Longer Storage: If you have a large batch of cassava cake and won’t be able to finish it within a few days, consider freezing individual portions for longer storage. Wrap each portion tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. Frozen cassava cake can be stored for up to 2-3 months.
  4. Thaw Before Reheating: When ready to enjoy frozen cassava cake, thaw it overnight in the refrigerator before reheating. This ensures that the cake retains its moisture and texture during the reheating process.


  1. What is cassava and macapuno? Cassava, also known as yuca or manioc, is a starchy root vegetable commonly used in Filipino cuisine. Macapuno, on the other hand, is a type of coconut sport characterized by its gel-like consistency and sweet flavor. Both ingredients play key roles in creating the unique texture and flavor of Cassava Cake with Macapuno.
  2. Is cassava cake gluten-free? Yes, Cassava Cake with Macapuno is naturally gluten-free since it is made primarily with cassava, coconut milk, eggs, sugar, and macapuno. However, it’s essential to check the labels of any additional ingredients used, such as flavorings or toppings, to ensure they are gluten-free as well.
  3. Can I use fresh cassava or frozen cassava for this recipe? Either fresh cassava or frozen cassava can be used to make Cassava Cake with Macapuno. If using fresh cassava, be sure to peel and grate it before incorporating it into the recipe. If using frozen cassava, allow it to thaw completely before using, and be sure to drain any excess liquid that may accumulate.
  4. Can I substitute macapuno with regular shredded coconut? While macapuno adds a unique chewiness and sweetness to Cassava Cake, you can substitute it with regular shredded coconut if macapuno is not available. However, keep in mind that the texture and flavor of the cake may differ slightly from the original recipe.
  5. Can I make cassava cake ahead of time? Yes, Cassava Cake with Macapuno can be made ahead of time and stored in the refrigerator until ready to serve. Simply cover the cooled cake tightly with plastic wrap or aluminum foil and refrigerate for up to 2-3 days. Before serving, you may choose to reheat the cake in the oven or microwave for a few minutes until warmed through.


Cassava Cake with Macapuno is a delightful dessert that celebrates the rich culinary heritage of the Philippines. With its irresistible combination of grated cassava, coconut milk, sweetened condensed milk, and macapuno, this cake offers a taste of tropical paradise in every bite. Whether enjoyed as a sweet ending to a meal or as a special treat for gatherings and celebrations, Cassava Cake with Macapuno is sure to leave a lasting impression on your palate. So indulge in the sweet perfection of this Filipino delicacy and savor the flavors of the tropics with every forkful!