Cassava Cake with Macapuno

Cassava Cake with Macapuno.......😋😋😋

👉Ingredients:

 • 2 cups grated cassava (fresh or frozen, thawed if frozen)

 • 1 cup coconut milk

 • 1 cup evaporated milk

 • 1 cup condensed milk

 • ¾ cup sugar

 • ¼ cup melted butter

 • 2 eggs, lightly beaten

 • ½ cup macapuno strings (for topping, optional extra for mixing in batter)

💁‍♂️Instructions:

 • Preheat oven to 175°C (350°F).

 • Grease a 9×9-inch baking dish (or similar) and line with parchment for easy removal.

 • In a large mixing bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, and eggs.

 • Stir until smooth and well blended.

 • (Optional: mix in ¼ cup macapuno strings for extra texture.)

 • Pour mixture into the prepared baking dish.

 • Bake for 45–50 minutes, or until the cake is firm and set.

 • In a small bowl, mix ½ cup condensed milk, 1 egg yolk, and ¼ cup evaporated milk (optional custard topping).

 • Spread evenly on top of the baked cassava cake.

 • Add macapuno strings on top for extra sweetness.

 • Return the cake to the oven and bake for another 15–20 minutes, or until the topping is golden brown.

 • Allow the cake to cool before slicing.

 • Serve warm or chilled — both ways are delicious!