Cassava Cake with Macapuno


Indulge in the tropical flavors of the Philippines with our irresistible Cassava Cake with Macapuno recipe. This delectable dessert combines the rich, creamy texture of cassava with the sweet and chewy goodness of macapuno, creating a dessert that’s sure to satisfy your sweet tooth. Whether you’re celebrating a special occasion or simply craving a taste of the tropics, this recipe is sure to delight your taste buds. Follow along as we guide you through the steps to create this mouthwatering treat in your own kitchen.


  • 2 cups grated cassava
  • 1 cup coconut milk
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 3/4 cup sugar
  • 1/4 cup butter, melted
  • 2 eggs
  • 1/2 cup macapuno (preserved coconut strings)
  • 1/2 cup grated cheese (sharp cheddar or Edam)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup grated coconut (optional, for topping)


  1. Prepare the Cassava Batter:
    • In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla extract. Mix until well combined.
  2. Add Macapuno and Cheese:
    • Fold in the macapuno (preserved coconut strings) and grated cheese into the cassava batter until evenly distributed. The macapuno adds sweetness and chewiness, while the cheese provides a savory contrast.
  3. Bake the Cassava Cake:
    • Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper. Pour the cassava batter into the prepared baking dish and spread it out evenly.
  4. Top with Grated Coconut (Optional):
    • For added texture and flavor, sprinkle grated coconut on top of the cassava batter before baking. This creates a crunchy crust that enhances the overall experience of the cake.
  5. Bake Until Golden Brown:
    • Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are slightly crispy. The cake should be firm to the touch and a toothpick inserted into the center should come out clean.
  6. Cool and Serve:
    • Allow the Cassava Cake with Macapuno to cool in the baking dish for at least 15-20 minutes before slicing. Serve warm or at room temperature for the best taste and texture.
  7. Garnish and Enjoy:
    • Garnish the Cassava Cake with Macapuno with additional grated cheese or macapuno on top before serving, if desired. Slice into squares or rectangles and serve as a delightful dessert or snack.

Serving and Storage Tips:


  1. Serve Warm or at Room Temperature: Cassava Cake with Macapuno can be enjoyed either warm or at room temperature. If serving warm, allow the cake to cool slightly after baking before slicing and serving. If serving at room temperature, allow the cake to cool completely before slicing.
  2. Garnish Creatively: Before serving, garnish the Cassava Cake with Macapuno with additional grated cheese or macapuno on top for an extra pop of flavor and visual appeal. Fresh fruit slices or a sprinkle of powdered sugar can also be used for garnish.
  3. Pair with a Beverage: Serve slices of Cassava Cake with Macapuno with a cup of hot tea or coffee for a delightful afternoon snack or dessert. The warm, comforting flavors of the cake complement the rich and aromatic qualities of the beverages.
  4. Slice with Care: Use a sharp knife dipped in hot water and wiped clean between slices to ensure clean cuts and preserve the integrity of the cake layers. This will help maintain the presentation of the cake when serving.


  1. Refrigeration: Store any leftover Cassava Cake with Macapuno in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 3-4 days. Keep the cake chilled to maintain its freshness and prevent the cassava from drying out.
  2. Freezing (Not Recommended): Due to the delicate nature of the cake and its texture, freezing Cassava Cake with Macapuno is not recommended as it may compromise the taste and texture. However, if necessary, wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving, but be aware that the texture may be slightly affected.
  3. Avoid Moisture: To prevent the cake from becoming soggy, store it in an airtight container or wrap it tightly with plastic wrap to protect it from moisture in the refrigerator. Place a paper towel or parchment paper between the layers to absorb any excess moisture and help maintain the crispiness of the cake.
  4. Enjoy Fresh: For the best taste and texture, consume Cassava Cake with Macapuno within a few days of baking. As time passes, the cake may become less moist, and the flavors may diminish.

By following these serving and storage tips, you can ensure that your Cassava Cake with Macapuno remains fresh, flavorful, and visually appealing for your enjoyment and the delight of your guests.

Variations of Cassava Cake with Macapuno Recipe:

  1. Coconut Milk Substitute:
    • Instead of using coconut milk, you can substitute it with regular milk or almond milk for a lighter version of the cake.
  2. Chocolate Swirl Cassava Cake:
    • Add a swirl of chocolate sauce or cocoa powder to the cassava batter for a rich chocolatey flavor. Drizzle additional chocolate sauce on top before serving for extra indulgence.
  3. Nutty Crunch Topping:
    • Sprinkle chopped nuts such as almonds, walnuts, or cashews on top of the cassava batter before baking for added crunch and texture.
  4. Citrus Twist:
    • Add a burst of citrus flavor by incorporating grated zest of lemon, lime, or orange into the cassava batter. This adds a refreshing and tangy element to the cake.
  5. Pineapple Cassava Cake:
    • Mix chopped pineapple pieces into the cassava batter for a tropical twist. The sweet and tangy flavor of pineapple complements the richness of the cake.
  6. Ube (Purple Yam) Variation:
    • Replace a portion of the grated cassava with grated ube (purple yam) for a vibrant purple hue and a subtle earthy flavor. Ube adds a unique twist to the traditional cassava cake.
  7. Gluten-Free Option:
    • Make the recipe gluten-free by using gluten-free flour or almond flour instead of regular flour. Ensure all other ingredients are also gluten-free to accommodate dietary restrictions.
  8. Coconut Sugar Substitute:
    • Substitute coconut sugar for granulated sugar in the recipe for a healthier alternative with a slightly nutty flavor.
  9. Cream Cheese Swirls:
    • Create cream cheese swirls by dolloping spoonfuls of sweetened cream cheese on top of the cassava batter before baking. Swirl gently with a knife for a marbled effect.
  10. Mango Cassava Cake:
    • Top the cassava cake with slices of ripe mango or a mango glaze for a tropical and refreshing twist. The sweetness of the mango balances the richness of the cake.

Experiment with these variations to create your own unique spin on Cassava Cake with Macapuno, and enjoy the delightful combination of flavors and textures in every bite.


  1. What is cassava cake with macapuno?
    • Cassava cake with macapuno is a Filipino dessert made with grated cassava, coconut milk, eggs, and sugar, topped with sweet macapuno (preserved coconut strings). It’s a delightful combination of sweet and savory flavors with a chewy texture.
  2. Where can I find macapuno?
    • Macapuno can be found in Asian grocery stores or specialty stores that carry Filipino ingredients. It’s usually sold in jars or cans in the preserved fruit section.
  3. Can I use fresh cassava instead of grated cassava?
    • Yes, you can use fresh cassava if it’s available. Peel and grate the fresh cassava using a grater or food processor before using it in the recipe.
  4. Is cassava cake with macapuno gluten-free?
    • Yes, cassava cake with macapuno is naturally gluten-free since cassava is a gluten-free root vegetable. However, it’s essential to ensure that all ingredients used in the recipe, including the macapuno, are gluten-free.
  5. Can I make cassava cake with macapuno ahead of time?
    • Yes, cassava cake with macapuno can be made ahead of time. It can be stored in the refrigerator for several days, and the flavors often improve with time as they meld together.
  6. Can I freeze cassava cake with macapuno?
    • While it’s possible to freeze cassava cake with macapuno, the texture may change slightly upon thawing. It’s best to store leftovers in the refrigerator and consume them within a few days for the best taste and texture.
  7. Can I use sweetened shredded coconut instead of macapuno?
    • While sweetened shredded coconut can be used as a substitute for macapuno, it won’t have the same chewy texture and unique flavor. Macapuno has a distinct taste and texture that adds to the authenticity of the dish.
  8. Can I reduce the amount of sugar in the recipe?
    • Yes, you can adjust the amount of sugar in the recipe to suit your taste preferences. However, keep in mind that sugar not only adds sweetness but also helps with the texture and consistency of the cake.
  9. Can I add other fruits to the cassava cake with macapuno?
    • Yes, you can customize the recipe by adding other fruits such as pineapple, mango, or jackfruit for a different flavor profile. These fruits add a tropical twist to the classic dessert.
  10. Is cassava cake with macapuno served warm or cold?
    • Cassava cake with macapuno can be served warm or cold, depending on personal preference. Some people enjoy it warm, while others prefer it chilled from the refrigerator. Either way, it’s delicious!


With its unique combination of cassava, coconut, macapuno, and cheese, Cassava Cake with Macapuno offers a delightful blend of flavors and textures that will transport you to the tropical paradise of the Philippines with every bite. Whether enjoyed on its own or paired with a cup of hot tea or coffee, this sweet and savory treat is sure to become a favorite in your dessert repertoire. Try our easy recipe today and treat yourself to a taste of tropical indulgence!

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