Cassava cake with coco custard topping

Ingredients

Cassava Cake:

• 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

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Preparation

• 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.
• Enjoy it warm.