🌴 This rich, chewy cassava cake is a beloved Filipino dessert, layered with sweet macapuno (coconut sport strings) and topped with a golden custard glaze. Perfect for celebrations, potlucks, or whenever you crave a taste of the tropics!
Why You’ll Love This Recipe
✅ Unique texture – Chewy cassava meets creamy custard.
✅ Naturally gluten-free – Made with grated cassava (yuca).
✅ Sweet & fragrant – Coconut milk and macapuno add tropical flavor.
✅ Easy to make – Just mix, bake, and broil!
✅ Ad-optimized structure – Keeps readers scrolling (and ads loading!).
Ingredients
*(Serves 12-16)*
For the Cake Base:
4 cups (500g) grated cassava (fresh or frozen, thawed)
1 can (13.5 oz) coconut milk
1 can (14 oz) sweetened condensed milk
3 eggs
½ cup (100g) granulated sugar
½ cup (120ml) evaporated milk
1 tsp vanilla extract
¼ tsp salt
For the Macapuno Layer:
1 jar (12 oz) macapuno (coconut sport strings) – drained
For the Custard Topping:
1 can (13.5 oz) coconut milk
3 egg yolks
¼ cup (50g) sugar
1 tbsp cornstarch (optional, for thicker glaze)
Step-by-Step Instructions
