grated cassava, frozen pack - 16 ounces, thawed, drained (from Asian markets), about 2 cupseggs- 3 large pieces, set aside 1 for toppingGranulated white sugar - 1 and 1/2 cupsEvaporated milk - 1 can (12 fl oz, 354 ml), divided use half of can for cake, rest for toppingCoconut milk- 1 can 13.5 fl oz., 400 ml), divided, use half of can for cake, rest for toppingVanilla extract -1 teaspoon, for toppingButter-1 Tablespoon, softened, to grease baking panMelted butter - 2 Tablespoons, for topping
Preheat oven to 350 F degrees. Grease a 9 x 11 inches baking pan with a height of about 2 inches, with baking spray and some softened butter. Set aside.
In a large mixing bowl, mix by hand the ingredients: gratedcassava, eggs, granulated sugar, half of evaporated milk, half of coconut milk. Blend well for about 5 to 6 minutes. Pour into the greased pan.
Bake at 350 F degrees for 50 to 55 minutes. Test the middle with a sharp knife. If knife comes out clean, cake is done. Remove from oven to add the topping.
To prepare topping: in a small bowl mix together the egg, halves of the evaporated milk and coconut cream, vanilla. Blend for a minute or 2. Pour on top of cooked cassava cake. Pour the 2 tablespoons melted butter. Place back in the oven. Broil at 400 F degrees for 12 to 15 minutes or till top is brown and has a golden crust.
Take cassava cake out of the oven to cool on counter. Once cooled, cover with plastic wrap and foil and refrigerate to set for at least 6 hours. Serve in slices warm or cold as a dessert or snack.
Keep refrigerated at all times. Store cooked cassava cake in refrigerator. This can keep up to 3 days.