Classic Filipino Cassava Cake with Macapuno Topping

Serve: Enjoy plain or with a scoop of vanilla ice cream for a decadent twist. Great as a dessert or sweet snack.

Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices in the microwave before serving for best texture.

Variations:

Ube Cassava Cake: Add ube halaya or ube extract to the batter for a vibrant purple hue and delicious twist.

Cheesy Top: Sprinkle grated cheddar cheese over the topping before the final bake for a sweet-savory combo.

Coconut Shreds: Add shredded young coconut to the topping for extra texture.

FAQ:

Q: Can I use canned cassava?
A: It’s best to use fresh or frozen grated cassava. Canned cassava may be too watery or processed for this recipe.

Q: What is macapuno?
A: Macapuno is a type of soft, jelly-like coconut used in many Filipino desserts. It’s available in jars at most Asian or Filipino markets.

Q: Can I make this ahead of time?
A: Yes! You can bake the cake a day in advance. Store it in the fridge and reheat before serving, or serve it chilled.

This Cassava Cake with Macapuno is a creamy, chewy, coconut-infused masterpiece that’s both nostalgic and easy to make. Try it once, and it may just become your favorite Filipino dessert!