Cassava Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the grated cassava, coconut milk, granulated sugar, eggs, melted butter, evaporated milk, vanilla extract, and salt. Mix well until all ingredients are fully incorporated.
3. Pour the cassava mixture into the prepared baking dish, spreading it evenly with a spatula.
4. Bake in the preheated oven for 45-55 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and pour the sweetened condensed milk evenly over the top.
6. Set the oven to broil (or the highest temperature setting) and return the cake to the oven for an additional 5-7 minutes, or until the top is nicely caramelized and golden brown.
7. Remove from the oven and allow the cake to cool in the baking dish on a wire rack for at least 30 minutes.
8. Once cooled, sprinkle the shredded coconut on top if using, then slice into squares for serving.
9. Serve the cassava cake warm or at room temperature.