There’s something about cassava cake with macapuno that feels like coming home. Whether you grew up with it at family gatherings or are discovering it for the first time, this Filipino dessert is all about texture, comfort, and deep tropical flavor. With the chewy heartiness of cassava and the smooth sweetness of coconut, it delivers an experience that’s both satisfying and surprisingly modern.

Loved across generations and now trending in gluten-free and plant-based kitchens, this cake is proof that tradition and innovation can taste absolutely delicious together.

Ingredients List

To make the perfect cassava cake with macapuno, you’ll need simple pantry staples. What makes this recipe stand out is the texture—smooth, dense, and laced with gooey coconut.

Ingredients:

2 packs (16 oz each) of finely grated cassava — use fresh for a livelier bite, or opt for thawed frozen to save time without sacrificing texture
sweetened condensed milk
1 can (12 oz) unsweetened soy or oat milk (for a dairy-free, fiber-rich alternative to evaporated milk)
A single can (13.5 ounces) of coconut milk
1 cup of macapuno, sweetened shredded coconut strings
¾ cup sugar
2 eggs, beaten
½ tsp vanilla extract
Pinch of salt

Optional substitutions:

Use almond milk instead of coconut milk for a dairy-free twist.
Replace condensed milk with honey or maple syrup for a naturally sweet, less processed option.
Add shredded cheese on top for a deliciously salty-sweet Filipino-style contrast.

Timing

Though it delivers deep, homemade flavor, this cassava cake is refreshingly quick and simple to prepare.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes

That’s 20% faster than many traditional cassava cake recipes that bake for 90+ minutes thanks to optimized ingredient ratios and oven settings.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with oil or butter, or line it with parchment paper to ensure easy release and quick cleanup.

Step 2: Mix the Batter

Combine grated cassava, coconut milk, soy or oat milk, sugar, and eggs in a bowl and mix until smooth and lump-free. Next, fold in condensed milk, macapuno, vanilla, and a pinch of salt until just combined, being careful not to deflate the mixture. Stir gently just until everything is combined—overmixing can make the cake dense instead of soft and tender.

Tip: For a silkier texture, use a hand mixer on low speed for 1–2 minutes.

Step 3: Bake

Spoon the batter into the prepared pan, level the surface, and bake for 45–50 minutes, until lightly golden and set in the center.

Step 4: Optional Topping

Spread a generous layer of macapuno on top and bake for an additional 10 minutes, or until the surface turns lightly golden and begins to caramelize.

Tip: A light broil during the last 2 minutes gives a beautiful golden crust.

Step 5: Cool & Slice

Let it cool for 20 minutes before slicing. Cassava cake firms up as it cools, making it easier to cut.

Nutritional Information

Estimated nutrition per slice (based on dividing the recipe into 12 servings):

Calories: 290
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Sugar: 24g
Gluten-Free: Yes

Healthier Alternatives for the Recipe

Looking to make this dessert guilt-free? Try these smart swaps:

Substitute erythritol or stevia for sugar to reduce calories.
You can also replace evaporated milk with unsweetened soy or oat milk to make this recipe both dairy-free and higher in fiber—perfect for those with dietary sensitivities or looking for plant-based alternatives.
Enhance the nutritional profile by incorporating chia seeds or flaxseed meal, which add a pleasant crunch and a boost of omega-3s and fiber.

Serving Suggestions

Cassava cake with macapuno is best served:

Warm and pair with a hot cup of coffee or traditional Filipino tsaa (tea) for a comforting merienda experience.
Serve it cold with a dollop of whipped cream or coconut cream for a refreshing, contemporary take on this traditional dessert.
As a party tray dessert, cut into bite-sized squares with toothpicks.

Personal Tip: For a warm, spiced aroma, sprinkle a pinch of cinnamon on top before serving—an unexpectedly delightful twist!

Common Mistakes to Avoid

Too much sugar: Macapuno and condensed milk already add significant sweetness.
Skipping cooling time: Slicing too soon causes the cake to fall apart.
Using frozen cassava directly: Always thaw completely to ensure even texture.

Storing Tips for the Recipe

Freeze individual portions wrapped in foil, then bagged—good for up to 3 months.
To reheat, microwave for 30–45 seconds or warm in a 300°F oven for 10 minutes.

Advance Tip: You can prepare the batter the night before, refrigerate, and bake fresh the next day.

Conclusion

Cassava cake with macapuno stands out as a beloved Filipino treat—naturally gluten-free and rich in texture—blending heritage with modern flair, and inviting every home cook to add their own creative signature. Whether you’re new to Filipino cuisine or a nostalgic home cook, this recipe is simple, soulful, and sure to satisfy.

Give it a try and let us know how yours turned out—share your experience in the comments, leave a review, or subscribe for more delicious Filipino recipes and kitchen inspiration!