Classic Filipino Cassava Cake with Macapuno Topping

Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 or similar) or line it with parchment paper.

Mix the Cake Batter:
In a large bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, eggs, sugar, vanilla extract, and melted butter (if using). Mix well until smooth. Fold in macapuno if using in the batter.

Bake the Cake Base:
Pour the batter into the prepared baking dish and bake for 45–50 minutes, or until the top is firm and set.

Prepare the Topping:
While the cake is baking, combine coconut milk, condensed milk, and macapuno in a saucepan over medium heat. Stir in the flour or cornstarch slurry and cook until thickened, about 5–8 minutes. Stir constantly to prevent lumps.

Add Topping and Finish Baking:
Once the cake base is set, remove from the oven and gently spread the topping over it. Return to the oven and bake for another 15–20 minutes, or until the topping is golden and bubbling.

Cool and Serve:
Allow the cassava cake to cool before slicing. Best served warm or at room temperature.

Serving and Storage Tips: