Preheat the oven to 350° F.
Grate the cassava using a fine grater. Gently squeeze out some of the excess juice with a strainer.
In a large mixing bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, eggs, and melted butter. Stir well to combine all ingredients.
Grease a baking pan with softened butter or oil. Then pour the mixture on it. Keep the mix no thicker than 1 inch to ensure a well-baked cake.
Bake for about 45 to 60 minutes at 350° F. Meanwhile, make the topping.
Combine the coconut milk, condensed milk, and egg. Set aside.
Remove the cassava cake from the oven. Spread topping on top of it and sprinkle with grated cheese.
Make sure the cake is firm and cooked before putting the topping on.
Broil for 10 minutes until the top is lightly brown.
Ingredients
Directions
Preheat the oven to 350° F.
Grate the cassava using a fine grater. Gently squeeze out some of the excess juice with a strainer.
In a large mixing bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, eggs, and melted butter. Stir well to combine all ingredients.
Grease a baking pan with softened butter or oil. Then pour the mixture on it. Keep the mix no thicker than 1 inch to ensure a well-baked cake.
Bake for about 45 to 60 minutes at 350° F. Meanwhile, make the topping.
Combine the coconut milk, condensed milk, and egg. Set aside.
Remove the cassava cake from the oven. Spread topping on top of it and sprinkle with grated cheese.
Make sure the cake is firm and cooked before putting the topping on.
Broil for 10 minutes until the top is lightly brown.