Cassava Cake with Macapuno
This Cassava Cake with Macapuno recipe brings you a traditional Filipino dessert that's rich, creamy, and absolutely delightful. Made with grated cassava, coconut milk, and the special touch of macapuno (coconut sport), it's a perfect blend of textures and flavors that will transport you straight to the Philippines. Ideal for any occasion, this egg-free, gluten-free cake is easy to make and sure to impress.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Mixing spoon or spatula
- Oven
Ingredients
- 2 16-oz packs of frozen grated cassava, thawed
- 1 11-oz jar of macapuno strings, drained
- 1 14-oz can of coconut milk
- 1 10-oz can of condensed milk, divided
- 5 tbsp brown sugar
- ¼ cup unsalted butter softened
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the thawed grated cassava, drained macapuno strings, coconut milk, half of the condensed milk, brown sugar, softened butter, and a pinch of salt. Mix well until all ingredients are evenly incorporated.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until the edges start to turn golden brown and the center is set.
- Remove the cake from the oven and evenly spread the remaining condensed milk over the top. Return to the oven and bake for an additional 15-20 minutes, or until the top is caramelized to a golden brown. Optionally, broil for 2-3 minutes for quicker caramelization, watching closely to prevent burning.
- Allow the cake to cool in the baking dish before cutting into squares and serving. Best served warm.
Notes
- For a less sweet version, reduce the amount of condensed milk and sugar according to your taste preferences.
- Ensure the cassava and macapuno are well-drained to avoid a soggy cake.
- The cake can be stored in an airtight container in the refrigerator for up to a week. Reheat slices in the microwave for a few seconds before serving if desired.
- This recipe is naturally gluten-free, making it a great dessert option for those with gluten sensitivities or celiac disease. Always check the labels of your ingredients to ensure they are gluten-free.