3 1/2 cups grated cassava 1 cup white sugar 2 small cans (154g) evaporated milk 1 cup coconut milk 3 eggs 1/4 cup melted butter
Coco Custard Topping:
2 small cans (154g) evaporated milk 3/4 cup condensed milk 1 cup coconut milk 2 tbsps flour 2 egg yolks, slightly beaten
Step 1: Mix all the ingredients, pour in a baking pan and baked for 35 mins or until done.
Step 2: Coco Custard Topping Mix the evap, condensed, coconut milk and flour in a sauce pan. Cook over low heat, stir constantly. When the mixture is thick, add the egg yolks. Make sure to stir the mixture to incorporate the eggs well.
Step 3: Turn off the fire and pour the mixture evenly on top of the cooked cassava cake and broil the cake until light brown.