Cassava Cake with Macapuno

Ingredients:

2 cups grated cassava

1 cup coconut milk

1 cup evaporated milk

1 cup condensed milk

3/4 cup sugar

1/4 cup butter, melted

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:

Prepare the Cassava Batter:

In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla extract. Mix until well combined.

Add Macapuno and Cheese:

Fold in the macapuno (preserved coconut strings) and grated cheese into the cassava batter until evenly distributed. The macapuno adds sweetness and chewiness, while the cheese provides a savory contrast.

Bake the Cassava Cake:

Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper. Pour the cassava batter into the prepared baking dish and spread it out evenly.

Top with Grated Coconut (Optional):

For added texture and flavor, sprinkle grated coconut on top of the cassava batter before baking. This creates a crunchy crust that enhances the overall experience of the cake.

Bake Until Golden Brown:

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are slightly crispy. The cake should be firm to the touch and a toothpick inserted into the center should come out clean.

Cool and Serve:

Allow the Cassava Cake with Macapuno to cool in the baking dish for at least 15-20 minutes before slicing. Serve warm or at room temperature for the best taste and texture.

Garnish and Enjoy:

Garnish the Cassava Cake with Macapuno with additional grated cheese or macapuno on top before serving, if desired. Slice into squares or rectangles and serve as a delightful dessert or snack.