Cassava Cake with Macapuno 🥥🍰

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 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup grated coconut (optional, for topping)

——————————–

Instructions:

1. Mix the Batter:
• In a large mixing bowl, combine 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.

2. Prepare the Oven and Dish:
• Preheat the oven to 350°F (175°C).
• Grease a baking dish or line it with parchment paper. Pour the cassava batter into the dish, spreading it evenly.

3. Add Toppings:
• Sprinkle grated coconut on top, if desired.

4. Bake the Cake:
• Bake for 45–50 minutes, or until the top is golden brown, the edges are crispy, and a toothpick inserted in the center comes out clean.

5. Cool and Serve:
• Let the cake cool for 15–20 minutes before slicing.
• 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 refrigerator.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hr 5 mins
Calories: Approx. 350 per serving | Servings: 8

Enjoy baking❤️

Ctto❤