Ingredients:

  • 4 cups grated cassava (packed, well-drained)
  • 1 (13.5 oz) can full-fat coconut milk (for base)
  • 1 (14 oz) can sweetened condensed milk (for base)
  • 1/2 cup granulated sugar
  • 1/4 cup melted unsalted butter
  • 2 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1 cup macapuno (drained, half reserved for topping)
  • 1/4 teaspoon salt
  • 1 (13.5 oz) can full-fat coconut milk (for topping)
  • 1/2 cup sweetened condensed milk (for topping)
  • 2 large egg yolks
  • 1/2 cup macapuno (reserved)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9x13 inch baking pan with parchment paper.
  2. In a large bowl, combine the drained grated cassava, 1 can of coconut milk, condensed milk, sugar, melted butter, eggs, vanilla, and salt. Whisk until just combined.
  3. Gently fold in 1 cup of the macapuno strings into the batter using a spatula.
  4. Pour the batter evenly into the prepared pan. Bake for 55–60 minutes, until the edges are set and a toothpick comes out mostly clean.
  5. While the base bakes, whisk together the topping ingredients (the second can of coconut milk, the second portion of condensed milk, egg yolks, and the remaining 1/2 cup of macapuno) until smooth.
  6. Remove the cake from the oven. Gently pour the topping mixture evenly over the hot, baked cassava base.
  7. Return the cake to the oven. Bake for an additional 10–15 minutes, until the topping is set and lightly golden brown. Watch carefully to prevent burning.
  8. Allow the Cassava Cake with Macapuno to cool completely on a wire rack (at least 2 hours) before slicing into squares. Chilling further enhances clean cuts.