2 cups grated cassava (fresh or frozen, if using frozen, make sure to thaw and drain)
1 can (14 ounces) condensed milk
1 can (14 ounces) coconut milk
1/2 cup coconut cream
1/2 cup granulated sugar
3 eggs
1/4 cup melted butter
1/2 teaspoon vanilla extract
1/2 cup grated fresh coconut (optional)
1/2 cup crushed pineapple (fresh or canned, drained)
1/4 cup macapuno strings (sweetened coconut sport strings)
A pinch of salt
Topping:
1/2 cup grated cheese (cheddar or any mild cheese)
1/4 cup sweetened shredded coconut
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, combine the grated cassava, condensed milk, coconut milk, coconut cream, granulated sugar, eggs, melted butter, and vanilla extract. Mix until well combined. Fold in the grated fresh coconut (if using), crushed pineapple, macapuno strings, and a pinch of salt. These ingredients will add texture and tropical flavors to your cassava cake.
Pour the cassava mixture into the prepared baking dish. Bake in the preheated oven for 40-50 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Once the cassava cake is done baking, remove it from the oven and sprinkle the grated cheese evenly over the top. Return the cake to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly. Remove the cake from the oven and let it cool for a bit.
While the cake is still warm, sprinkle the sweetened shredded coconut evenly over the cheese topping. The residual heat will help the coconut adhere to the cake.
Allow the cassava cake to cool completely, then refrigerate for a few hours or overnight to set. Once chilled, slice and serve your unique tropical cassava cake. Enjoy the wonderful combination of sweet cassava, creamy coconut, tangy pineapple, and savory cheese.
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