Cassava Cake With Shredded Buco

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 kg cassava, grated
• 4 pieces young coconut meat, shredded
• 1/2 kg granulated sugar
• 5 whole large eggs
• 2 (378 ml) evaporated milk
• 1 (301 ml) condensed milk
• 2 1/2 cups coconut juice
• 1/2 cup coconut cream
• 2 1/2 tablespoons condensed milk
• 2 tablespoons melted butter
• granulated sugar, to scatter, on the baked cassava
• cheddar cheese, to scatter on the baked cassava

Recipe

• 1 preheat oven to 350f/180°c lightly grease with butter 8"x12"x3" pan. set aside.
• 2 in a bowl, mix together cassava, coconut meat, sugar, eggs, evaporated milk, condensed milk and coconut juice. pour into prepared pan. bake for 1 to 1 1/2 hr or until firm.
• 3 while the cassava mixture is being baked, prepare the topping.
• 4 in a bowl, mix together coconut cream and condensed milk. set aside.
• 5 pour the coconut cream and condensed milk mixture on top of the baked cassava. make sure that the cassava cake is already firm before pouring the mixture.
• 6 bring back to the oven and broil until evenly brown.
• 7 once brown, remove from oven and drizzle melted butter on top.
• 8 sprinkle granulated sugar.
• 9 with a culinary torch, move flame contineously in circle until sugar caramelizes on top.
• 10 top with shredded cheddar cheese.
• 11 let cool at room temperature before serving.