Directions

1. Thaw the grated cassava in the fridge or on the counter.
2. Preheat your oven to 325°F (160°C).
3. Melt the butter in the microwave.
4. Strain the grated cassava thoroughly and place it into a large mixing bowl.
5. Add the eggs, melted butter, evaporated milk, condensed milk, coconut milk, and sugar to the bowl with the cassava. Mix all the ingredients together for 2-3 minutes until well combined.
6. Taste for sweetness and add more sugar as needed.
7. Grease a 13x9 inch (33x23 cm) baking pan with butter to prevent sticking. Pour the mixture evenly into the prepared pan.
8. Bake the cassava mixture for approximately 30 minutes, then begin checking every 5 minutes. The cake is done when it is golden brown and set in the center. Let cool to room temperature.
9. [Optional] If using my Guava Curd recipe, now is the time to make it. Once cooled, place it in a piping bag and do a diagnal design across each piece. Top with coconut flakes.