Milk and Cassava Cake

CASSAVA CAKE INGREDIENTS

2 pounds Cassava root, grated

1 can Coconut Cream
1 can Coconut Milk
3 Eggs, beaten
1 cup Whole Milk
1 stick or 1 cup Butter, melted
2 cups Sugar
1/2 teaspoon salt
1 teaspoon Vanilla Extract
1/2 cup grated Cheese (optional)

Topping:

1 can Condensed Milk
1/3 cup Coconut Cream
3 Egg yolks
1/2 cup grated Cheese

PREPARATION TIME: 15 minutes
COOKING TIME: 60 minutes Pre-heat oven at 400 °F 1
Mix together all the cassava ingredients except the topping. Portion the mix into 2 separate baking pans (or one rectangular pan) and pop them in the oven. Bake for 35 – 40 mins or until the top is firm and set. 3 Mix together the topping and simmer for a minute. Set aside. 4 Pour the topping onto the cake and bake for another 15 minutes or until golden brown. Test for doneness – please see Cook’s Tip below. 5 Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.
BENG’S TIPS 
The cassava cake cooks faster if you portion the mix into 2 or 3 smaller pans than baking them all in one pan. The center of the cake gets cooked last so to test for doneness – the top should be golden brown, then insert a toothpick in the center and if comes out clean, it’s done.
It is made from grated cassava which Filipinos call among kahoy or balanghoy. Desserts made from cassava are very popular because cassava is easily grown anywhere in the country. This is another kakanin (Filipino native sweet delicacies) that is so perfect for special occasions and even for regular snacks or dessert. It is so easy to make —just mix all the ingredients and put them in the oven! The only hard part is waiting for it to bake! 🙂 Cassava cake is so popular that there are a lot of different versions available. Check out mine! I shared this on Miz Helen’s Country Cottage’s Full Plate Thursday, It’s a Keeper Thursday, and Sweet Tooth Friday. Prep Time: 10 minutes
Cook Time: ~1 hour and 20 minutes
Servings: 12-15
Ingredients: Cake: 

2 packs grated cassava (1 lb each)
1? 14-oz. can condensed milk
1 14-oz. can coconut cream
1 12-oz. can evaporate milk
3 eggs
cup sugar (If you want it sweeter, you can double the amount of sugar)

Toppings: 

can condensed milk
1 egg

Procedure:

Preheat oven to 375 degrees.
In a small bowl, the mix can condense milk and 1 egg. Set aside.
In a large bowl, mix all cake ingredients thoroughly.
Transfer to a lightly greased baking dish or pan. Bake for 1 hour.
Pour the condensed milk and egg mixture on top of the cassava cake. Bake for 20 minutes more or until desired brown color is achieved. (I usually bake it for 25-30 minutes because my husband loves it with a little burnt side.
Remove from oven and allow to cool down completely. (In the Philippines, it is usually topped with grated cheese, but my daughters don’t like it that way so I omitted that part. )
Slice and serve for dessert or even for a snack.