Ingredients
Ingredients
• 2 cups grated cassava (fresh or frozen)
• 1 cup coconut milk
• 1 cup evaporated milk
• 1 cup condensed milk
• 3/4 cup sugar
• 1/4 cup melted butter
• 2 eggs
• 1/2 cup macapuno (preserved coconut strings)
• 1/2 cup grated cheese (sharp cheddar or Edam)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup grated coconut (optional, for topping)
Instructions
Preparation
• In a large bowl, mix the grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla extract. Stir until fully combined.
• Fold in the macapuno and grated cheese.
• Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper. Pour the cassava batter into the dish and spread it evenly.
• Sprinkle grated coconut on top, if desired.
• Bake for 45–50 minutes, or until the top is golden brown, edges are crispy, and a toothpick inserted in the center comes out clean.
• Let the cake cool for 15–20 minutes before slicing. Serve warm or at room temperature.
• Garnish with additional grated cheese or macapuno before serving, if desired.
Notes
– This dessert pairs wonderfully with coffee or tea.
– Store leftovers in an airtight container for up to 3 days in the fridge.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Cuisine: Filipino