Transport yourself to the vibrant flavors of the Philippines with Cassava Cake with Macapuno, a beloved dessert that captivates with its unique taste and texture. This delightful treat features grated cassava, coconut milk, condensed milk, and macapuno (young coconut), resulting in a lusciously moist and sweet confection that’s sure to please any palate. Whether you’re a fan of Filipino cuisine or simply looking to explore new flavors, Cassava Cake with Macapuno is a must-try dessert that will leave you craving more. In this article, we’ll dive into the delectable world of Cassava Cake with Macapuno and share a recipe that you can easily recreate at home.


  • 2 packages 4 cups grated cassava
  • 1 can coconut milk
  • 1 can condensed milk
  • 1 bottle sweetened macapuno/coconut strips use 3/4 only
  • 2 eggs
  • 2 teaspoon vanilla
  • 1/4 cup butter , melted for baking tray
  • 1/4 cup sugar optional

Toppings Mixture for Cassava Cake:

  • 1/2 can condensed milk
  • 1 egg
  • 1/4 remaining of sweetened macapuno/coconut strips


  1. Mix all ingredients in a mixing bowl except butter.
  2. Add sugar when needed your preferred taste.
  3. Spread the melted butter or margarine evenly in a baking pan.
  4. Pour in cassava mixture.
  5. Bake in 350 F degrees for 45 minutes to 1 hour.
  6. After 45 minutes when the cassava is dried on top pour the Topping Mixture.
  7. Return to oven and broil for another 10-15 minutes until the topping becomes brown.
  8. 8.Remove from oven and top with grated cheddar cheese.

Serving Tips:

  1. Serve Cassava Cake with Macapuno at room temperature or slightly warmed for the best taste and texture.
  2. Cut the cake into squares or slices using a sharp knife before serving.
  3. Garnish each serving with a sprinkle of grated cheese on top for added flavor and visual appeal, if desired.
  4. Accompany the cake with a cup of hot tea or coffee for a delightful afternoon snack or dessert.
  5. For a special touch, serve the cake on a decorative platter or cake stand and garnish with fresh coconut flakes or macapuno strands.

Storage Tips:

  1. Store any leftover Cassava Cake with Macapuno in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2-3 days.
  2. To extend the shelf life of the cake, store it in the refrigerator for up to 5-7 days. Keep it covered to prevent it from drying out.
  3. If you prefer to freeze the cake for longer storage, wrap individual slices tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. The cake can be frozen for up to 2-3 months.
  4. When ready to enjoy frozen cake slices, thaw them in the refrigerator overnight before bringing them to room temperature or gently reheating them in the microwave.
  5. For optimal freshness and flavor, consume the cake within a few days of baking or thawing. Reheat individual slices in the microwave for a few seconds to restore their soft and moist texture before serving.


  1. What is cassava, and where can I find it?
    • Cassava, also known as yuca or manioc, is a starchy root vegetable commonly used in Filipino cuisine. You can find fresh cassava in the produce section of many grocery stores or purchase it frozen or canned.
  2. Can I use fresh or frozen macapuno for this recipe?
    • Yes, you can use either fresh or frozen macapuno for Cassava Cake with Macapuno. If using frozen macapuno, be sure to thaw it before adding it to the recipe.
  3. Is Cassava Cake with Macapuno gluten-free?
    • Yes, Cassava Cake with Macapuno is naturally gluten-free since it is made with cassava, coconut milk, condensed milk, eggs, and macapuno. However, always check the labels of your ingredients to ensure they are certified gluten-free if you have dietary restrictions.
  4. Can I omit the macapuno from the recipe?
    • While macapuno adds a unique flavor and texture to the cake, you can omit it if you prefer. The cake will still be delicious, but it will have a slightly different taste and texture.
  5. Can I make Cassava Cake with Macapuno ahead of time?
    • Yes, you can make Cassava Cake with Macapuno ahead of time and store it in an airtight container at room temperature or in the refrigerator. It is best served within a few days of baking for optimal freshness, but leftovers can be stored and enjoyed for several days afterward.


In conclusion, Cassava Cake with Macapuno is a delightful dessert that embodies the rich flavors and cultural heritage of Filipino cuisine. With its moist cassava base, creamy coconut milk, and tender macapuno strands, this dessert offers a taste of tropical paradise in every bite. Whether enjoyed at special celebrations or as a sweet indulgence at home, Cassava Cake with Macapuno is sure to delight your taste buds and leave you craving more. So why not bring a taste of the Philippines into your kitchen today and treat yourself to this irresistible dessert sensation?