Cassava Cake

Instructions

1. Prepare the baking dish
   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray. If using frozen grated cassava, ensure it has been completely thawed and drained of excess liquid.
2. Mix the cake batter
   In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, beaten eggs, sugar, melted butter, salt, and vanilla extract. Stir until all ingredients are well incorporated and the mixture is smooth.
3. First baking phase
   Pour the cassava mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45-50 minutes until the cake is set but still slightly jiggly in the center.
4. Prepare the topping
   While the cake is baking, prepare the topping by combining coconut cream, brown sugar, and evaporated milk in a small saucepan. Heat over medium-low heat, stirring constantly until the sugar has dissolved completely. Remove from heat and set aside.
5. Add the topping and finish baking
   Remove the partially baked cassava cake from the oven. Pour the topping mixture evenly over the cake. Return to the oven and bake for an additional 20-25 minutes, or until the topping is bubbly and lightly caramelized.
6. Broil for golden top (optional)
   For a more caramelized top, turn on the broiler for the last 2-3 minutes of baking. Watch carefully to prevent burning as it can caramelize quickly.
7. Cool and serve
   Remove from oven and let the cassava cake cool completely before cutting into squares. The cake will firm up as it cools. For best results, refrigerate for at least 1 hour before serving.