1. Prep the Cassava Batter (5 mins!)
In a bowl, mix grated cassava, coconut milk, condensed milk, eggs, sugar, evaporated milk, vanilla, and salt until smooth.
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2. Layer the Cake
Pour half the batter into a greased 9x13-inch baking dish.
Spread macapuno evenly over the batter.
Pour the remaining batter on top.
3. Bake the Cake
350°F (175°C) for 45-50 mins until set but still slightly jiggly.
4. Add the Custard Glaze
Whisk coconut milk, egg yolks, sugar, and cornstarch in a saucepan. Cook on medium heat until slightly thickened (~5 mins).
Pour over the partially baked cake, then broil 3-5 mins until golden.
5. Cool & Slice!
Let cool 1 hour before slicing (the custard will set further).
Pro Tips for Perfect Cassava Cake
🔥 Fresh vs. frozen cassava – Fresh tastes best, but frozen works (just squeeze out excess liquid).
🔥 No macapuno? Substitute sweetened coconut strips (buko) or omit.
🔥 Extra creamy – Use full-fat coconut milk.
🔥 Make ahead – Tastes even better the next day!
5 Delicious Variations
🍠 Ube Cassava Cake – Add ½ cup ube halaya (purple yam jam).
🍍 Pineapple Twist – Mix crushed pineapple into the batter.
🍯 Latik Topping – Fry coconut cream until golden crumbs form, then sprinkle on top.
🍫 Chocolate Chip – Fold in ½ cup chocolate chips before baking.
🌰 Cashew Crunch – Top with toasted cashews before broiling.
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