Ingredients:

  • 2 lbs (900g) fresh cassava, peeled and grated
  • 1 (13.5 oz / 400 ml) can full-fat coconut milk
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (13.5 oz / 400 ml) can full-fat coconut milk (for custard)
  • 1/2 cup (100g) granulated sugar (for custard)
  • 2 large egg yolks (for custard)
  • 1 tablespoon cornstarch (for custard)
  • 1/4 teaspoon salt (for custard)
  • Optional: Grated cheese for topping (e.g., cheddar, quick melt)

Instructions:

  1. Peel and grate the cassava. Squeeze out excess moisture using a cheesecloth or clean kitchen towel.
  2. In a large bowl, whisk together coconut milk, sugar, melted butter, eggs, vanilla extract, and salt.
  3. Stir in the grated cassava until well combined.
  4. Pour the cassava mixture into a prepared 9x13 inch baking dish.
  5. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the cake is set around the edges.
  6. While the cake is baking, whisk together coconut milk, sugar, egg yolks, cornstarch, and salt in a saucepan.
  7. Cook over medium heat, stirring constantly, until the custard thickens.
  8. Remove the cake from the oven and pour the custard evenly over the top.
  9. Return the cake to the oven and bake for another 20-30 minutes, or until the custard is set and lightly golden.
  10. Let the cake cool completely before cutting into squares and serving. Garnish with grated cheese if desired.