2 lbs. grated cassava
4 cups coconut milk
12 ounces canned evaporated milk
2 whole eggs
¼ melted butter
8 tablespoons grated cheddar cheese
1 cup condensed milk
16 tablespoons granulated sugar
3 egg yolks
3 egg whites
2 tablespoons flour
1 teaspoon pure vanilla
12 ounces sweet coconut strings (Macapuno)
Preheat the oven to 350oF. In a large mixing bowl, combine the grated cassava, 1/2 cup condensed milk, 1/2 cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, 2 whole eggs, sweet coconut strings, and two cups of coconut milk. Mix until all ingredients are fully incorporated. Pour the batter into an oven safe baking dish and cook for one hour, until the cake becomes firm. Remove from oven and set aside.
Prepare the sweet topping by combining the remaining sugar and flour in a heated sauce pan. Pour in the condensed milk, egg yolks, butter, and vanilla extract, mixing well. Add 2 tablespoons of cheddar cheese while stirring constantly. Cook over low heat. Add two cups of coconut milk and stir constantly for 10 minutes or until mixture becomes thick.
Spread the mixture in a thin layer on top of the baked cassava. Glaze the topping with the egg white, using a basting brush. Broil the cassava cake until golden brown. Garnish with extra grated cheese on top.