For the Cassava Cake:
2 cups grated cassava (fresh or frozen, thawed if frozen)
1 can (14 oz) coconut milk
1 can (12 oz) evaporated milk
1 cup condensed milk
2 large eggs
½ cup sugar
1 teaspoon vanilla extract
½ cup macapuno (sweetened coconut sport)
¼ cup grated cheese (optional, for topping)
For the Topping (Optional but Recommended):
½ cup condensed milk
¼ cup coconut milk
¼ cup grated cheese
¼ cup macapuno
Step-by-Step Instructions
Step 1: Prepare the Baking Dish
Preheat your oven to 350°F (175°C).
Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
Step 2: Mix the Batter
In a large bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, eggs, sugar, and vanilla extract.
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