Cassava Cake with Macapuno

Cassava Cake with Macapuno

Ingredients

For the Cake:

• 2 cups grated cassava (fresh or frozen)

• 1 cup coconut milk 🥥

• 1 cup evaporated milk

• ¾ cup sugar

• 2 large eggs 🥚

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• 1 tsp vanilla extract

• ½ cup butter, melted 🧈

• 1 tsp baking powder

• ½ cup macapuno (sweetened coconut sport), drained and shredded 🌿

For the Topping:

• ½ cup coconut milk 🥥

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• ½ cup condensed milk

• 1 tbsp sugar

• ½ cup macapuno, shredded 🌿

Instructions

Prepare the Cake Batter:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.

2. In a large mixing bowl, combine grated cassava, coconut milk, evaporated milk, sugar, eggs, vanilla extract, melted butter, and baking powder.

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3. Mix until the batter is smooth and all ingredients are well combined.

4. Fold in the shredded macapuno for added flavor and texture.

Bake the Cake:

5. Pour the cake batter into the prepared baking dish and smooth the top.

6. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Prepare the Topping:

7. While the cake is baking, combine coconut milk, condensed milk, and sugar in a small saucepan.

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8. Heat over low heat, stirring constantly until the sugar dissolves.

9. Remove from heat and fold in shredded macapuno.

Finish the Cake:

10. Once the cake is baked, remove it from the oven and pour the coconut-macapuno topping evenly over the hot cake.

11. Return the cake to the oven and bake for an additional 10-15 minutes until the topping is set and slightly golden.

Serve & Enjoy:

12. Allow the cake to cool before slicing. Serve and enjoy the creamy, coconut-infused goodness of this Filipino classic! 🍰🌿✨

Would you like six variations of this recipe following your preferred style? 😊