Cassava Cake Recipe

Ingredients

• 1/4 cup unsalted butter, softened at room temperature, to grease the baking pans
• 2 large eggs
• 1/8 teaspoon salt
• 1 cup sugar
• 1 can (14 ounces) sweetened condensed milk, divided (use 1/2 can for the cake and the rest for the topping)
• 1 (12-ounce) can evaporated milk, divided (use 1/2 can for the cake and the rest for the topping)
• 1 (13.5-ounce) coconut milk, divided (use 1/2 can for the cake and the rest for the topping)
• 1/4 cup unsalted butter, melted and cooled
• 1 cup grated coconut meat, frozen or fresh (thawed if frozen; do not use sweetened coconut flakes)
• 16 ounces (2 cups) frozen grated cassava, thawed at room temperature and drained
• 1/2 cup (62.5 g) all-purpose flour
• 1/4 cup sugar
• 1 (8-ounce) can coconut cream
• 1 teaspoon vanilla extract