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
Mix all the ingredients, pour in a baking pan and baked for 35 mins or until done.
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.
Turn off the fire and pour the mixture evenly on top of the cooked cassava cake and broil the cake until light brown.