Macapuno coconut cake with condensed milk

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Macapuno coconut cake with condensed milk

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  • 2 packages (4 cups) grated cassava
  • 1 can coconut milk
  • 1 can condensed milk
  • 1 bottle sweetened macapuno/coconut strips (use ¾ only)
  • 2 eggs
  • 2 teaspoon vanilla
  • ¼ cup butter, melted for baking tray
  • ¼ cup sugar (optional)

Toppings Mixture for Cassava Cake:

  • ½ can condensed milk
  • 1 egg
  • ¼ remaining of sweetened macapuno/coconut strips


  • Mix all ingredients in a mixing bowl except butter.
  • Add sugar when needed (your preferred taste).
  • Spread the melted butter or margarine evenly in a baking pan.
  • Pour in cassava mixture.
  • Bake in 350 F degrees for 45 minutes to 1 hour.
  • After 45 minutes when the cassava is dried on top pour the Topping Mixture.
  • Return to oven and broil for another 10-15 minutes until the topping becomes brown.
  • Remove from oven and top with grated cheddar cheese.

Macapuno coconut cake with condensed milk

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