Ingredients:
SCALE
2 packages (4 cups) grated cassava
1 can (400ml) coconut milk
1 can (300ml) condensed milk
1 bottle (about 3/4 cup) sweetened macapuno/coconut strips
2 eggs
2 teaspoons vanilla extract
1/4 cup (56g) melted butter for baking tray
1/4 cup (50g) sugar (optional)
For the Toppings Mixture:
1/2 can (150ml) condensed milk
1 egg
1/4 cup remaining sweetened macapuno/coconut strips
Instructions:
Preheat your oven to 350°F (175°C). Grease a baking pan with melted butter or margarine.
In a mixing bowl, combine the grated cassava, coconut milk, condensed milk, sweetened macapuno/coconut strips, eggs, and vanilla extract. Mix well. Add sugar if desired, according to your preferred taste.
Pour the cassava mixture into the greased baking pan, spreading it evenly.
Bake in the preheated oven for about 45 minutes to 1 hour, or until the top of the cassava is dried.
While the cassava cake is baking, prepare the toppings mixture. In a separate bowl, whisk together the condensed milk and egg until well combined. Stir in the remaining sweetened macapuno/coconut strips.
After 45 minutes, remove the cassava cake from the oven and pour the toppings mixture over the top.
Return the pan to the oven and broil for another 10-15 minutes, or until the topping becomes browned.
Remove the cassava cake from the oven and let it cool slightly. Top with grated cheddar cheese.
