If you’re craving a rich, sticky-sweet Filipino dessert, this Cassava Cake with Macapuno is pure bliss! Made with grated cassava (yuca), creamy coconut milk, and sweet macapuno strings, this treat is gluten-free, irresistibly chewy, and topped with a golden custard layer. Perfect for parties, potlucks, or satisfying your sweet tooth!

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Why This Recipe Will Become Your Favorite 🌟

✅ Authentic Filipino flavor – Just like lola (grandma) used to make!
✅ Naturally gluten-free – Uses cassava instead of flour.
✅ Creamy + Chewy Texture – Thanks to macapuno (coconut sport) and coconut milk.
✅ Easy to make – No fancy techniques, just mix and bake!

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Ingredients You’ll Need 🛒

For the Cassava Cake Base:

• 4 cups grated cassava (fresh or frozen, thawed)
• 1 can (13.5 oz) coconut milk
• 1 can (14 oz) condensed milk
• 1 cup macapuno (coconut sport strings)
• 2 eggs
• ½ cup sugar (adjust to taste)
• ¼ cup melted butter
• 1 tsp vanilla extract

For the Luscious Custard Topping:

• 1 can (12 oz) evaporated milk
• 1 egg yolk
• 3 tbsp sugar
• 2 tbsp flour (or cassava flour for GF)
• 2 tbsp grated cheese (optional, for a golden crust)

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Step-by-Step Instructions 👩‍🍳

1. Prepare the Cassava Mixture

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, mix grated cassava, coconut milk, condensed milk, macapuno, eggs, sugar, butter, and vanilla until smooth.
3. Pour into the baking pan and bake for 30 mins (until slightly firm).

2. Make the Custard Topping

1. Whisk together evaporated milk, egg yolk, sugar, and flour until smooth.
2. Pour over the half-baked cassava cake and sprinkle with grated cheese (if using).

3. Bake to Perfection

• Return to oven and bake another 25-30 mins until the top is golden and set.
• Let it cool before slicing into squares.

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Pro Tips for the Best Cassava Cake 🔥

✔ Use fresh cassava? Peel, grate, and squeeze out excess liquid.
✔ No macapuno? Substitute with young coconut (buko) or omit.
✔ Extra richness? Add a splash of coconut cream.
✔ Storage: Keeps well in the fridge for 3-4 days (if it lasts that long!).