Ingredients
The Cake Base:
- 2 lbs (approx. 900g) Grated Cassava (fresh or thawed from frozen)
- 1 can (14 oz) Coconut Milk
- 1 can (12 oz) Evaporated Milk
- 1 can (14 oz) Condensed Milk (reserve 1/3 for the topping)
- 2 Large Eggs
- 1/2 cup Sugar (adjust based on how sweet you like it)
- 1/4 cup Melted Butter
The Topping:
- Remaining 1/3 can Condensed Milk
- 1 Egg Yolk
- 1/2 cup Coconut Milk (or heavy cream for extra richness)
- Optional: Grated cheese or macapuno (coconut strings)
Instructions
- Preparation: Preheat your oven to 175°C (350°F). Grease a 9×13 inch baking pan (glass or metal) with butter or cooking spray.
- Mix the Base: In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, 2/3 of the condensed milk, sugar, melted butter, and eggs. Mix well until the texture is even.
- First Bake: Pour the mixture into the prepared pan. Bake for about 45 to 60 minutes, or until the top is set and firm.
- Prepare the Topping: While the cake is baking, whisk together the reserved condensed milk, egg yolk, and coconut milk in a small bowl.
- Add Topping & Caramelize: Remove the cake from the oven. Pour the topping mixture evenly over the surface. Return it to the oven and bake for another 15 to 25 minutes. Pro Tip: To get the dark “burnt” patches seen in your photo, switch the oven to the Broil setting for the last 2-3 minutes. Watch it closely so it doesn’t burn!
- Cheese: Sprinkle some grated cheddar cheese on top during the last 5 minutes of baking for a salty-sweet contrast.
- Texture: If using frozen cassava, make sure to squeeze out excess liquid before measuring to ensure the cake isn’t too mushy.
