Cassava – Macapuno Cake Recipe

This traditional Filipino moist cassava macapuno cake is so tasty especially when topped with grated cheddar cheese. It is perfect for merienda and also served during gatherings and special occasions.


  • 2 packages (4 cups) grated cassava
  • 1 can coconut milk
  • 1 can condensed milk
  • 1 bottle sweetened macapuno/coconut strips (use 3/4 only)
  • 2 eggs
  • 2 tsp vanilla
  • 1/4 cup butter, melted for baking tray
  • 1/4 cup sugar (optional)

Toppings Mixture for Cassava Cake:

  • 1/2 can condensed milk
  • 1 egg, beaten
  • 1/4 remaining of sweetened macapuno/coconut strips

Cooking Instructions:

  1. Mix all ingredients in a mixing bowl except butter.
  2. Add sugar when needed (your preferred taste).
  3. Spread the melted butter or margarine evenly in a baking pan.
  4. Pour in cassava mixture.
  5. Bake in 350 F degrees for 45 minutes to 1 hour.
  6. After 45 minutes when the cassava is dried on top, pour the topping mixture.
  7. Return to the oven and broil for another 10-15 minutes until the topping becomes brown.
  8. Remove from oven and top with grated cheddar cheese.
  9. Serve and enjoy your Cassava Macapuno Cake!
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