Philippine Cassava Cake

Preheat your oven to 180 °C (350 °F). Grease an 8x8 inch baking pan lightly with butter or line it with parchment paper.

If using frozen cassava, thaw it completely and gently squeeze out any excess moisture. If using fresh yuca, peel and finely grate it right before preparation.

In a large bowl, combine the grated cassava, coconut milk, milk, eggs, sugar, melted butter, vanilla extract, and a pinch of salt. Mix thoroughly until all ingredients are evenly incorporated.

Pour the batter into the prepared baking pan and smooth the top gently with a spatula.

Bake for 45 to 50 minutes until the cake is set and the top turns light golden brown.

Whisk together the condensed milk and coconut milk until smooth. Pour the mixture evenly over the top of the cake and return it to the oven for another 10 to 15 minutes, until the topping is lightly caramelized.