Ingredients:
- 2 lbs grated cassava (fresh or frozen, thawed if frozen)
- 1 cup coconut milk
- 1 cup condensed milk
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1 cup macapuno (coconut sport) strings, drained
- 2 eggs, lightly beaten
- ¼ cup melted butter or margarine
- 1 tsp vanilla extract (optional)
For the Topping:
- ½ cup condensed milk
- ½ cup coconut milk
- ¼ cup macapuno strings (optional for topping)
- 1 tbsp grated cheese (optional, for a savory touch)
Instructions:
- Preheat Oven: Set the oven to 350°F (175°C). Grease a 9×13-inch baking pan or a round cake pan.
- Mix Ingredients: In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, sugar, macapuno strings, beaten eggs, melted butter, and vanilla extract. Stir until well mixed.
- Bake the Cake: Pour the cassava mixture into the prepared baking pan. Bake for 45 minutes to 1 hour or until the top is firm and lightly golden.
- Prepare the Topping: While the cake bakes, mix the condensed milk, coconut milk, and additional macapuno strings in a small saucepan over low heat. Stir until it thickens slightly (about 5-7 minutes).
- Add Topping and Broil: Once the cake is done, pour the topping over it, spreading it evenly. Optionally, sprinkle grated cheese for a slightly savory touch. Place the cake back in the oven and broil on low for 5-10 minutes until the top is golden brown. Keep an eye on it to prevent burning.
- Cool and Serve: Let the cassava cake cool before cutting. Serve warm or at room temperature.