Cassava Cake Recipe

Name: 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

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Cassava cake (Bibingkang Kamoteng Kahoy in Tagalog) is a dense, pudding-like Filipino cake laced with coconut.

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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