Classic Filipino Cassava Cake with Macapuno Topping

Introduction:
Cassava Cake with Macapuno is a beloved Filipino dessert known for its soft, chewy texture and sweet, coconut-rich flavor. Made from grated cassava and topped with a luscious macapuno-coconut milk layer, this indulgent treat is perfect for family gatherings, potlucks, or whenever you’re craving something tropical and satisfying. It’s simple to make and guaranteed to be a crowd-pleaser!

Ingredients:

For the Cake:

2 cups grated cassava (fresh or frozen, thawed if frozen)

1 can (14 oz) coconut milk

1 can (12 oz) evaporated milk

1 cup condensed milk

2 large eggs

½ cup sugar (adjust to taste)

½ cup macapuno (coconut sport), optional in the batter

1 tsp vanilla extract

¼ cup melted butter (optional, for extra richness)

For the Topping:

½ cup macapuno

½ cup coconut milk

¼ cup condensed milk

1 tbsp flour or cornstarch (dissolved in 2 tbsp water, for thickening)

How to Make:

Preheat Oven: