Step 1

Preheat your oven to 375 °F.

Step 2

Cut the tips of the cassava root to remove ends. Cut the root into three inch sections. Using a knife carefully peel the rough brown skin and thicker white layer underneath off the root. Once they are peeled, cut the roots in half lengthwise and then again to make quarter sticks. On each stick, locate the thick, fibrous core and cut this part off. Rinse all your sticks under running water.

Step 3

Using a food processor (or a grater), shred the roots. Place the shredded pieces into a strainer and gently press to remove the extra liquid.

Step 4

In a mixing bowl, beat the eggs and add the sugar. Carefully mix in the butter so as not to curdle the eggs. Mix in the condensed milk, coconut cream, evaporated milk, and coconut shreds. The cake mix should look liquidy.

Step 5

Butter your pan with softened butter. Add the cassava cake mix in the pan and place it in the oven for about 40 minutes. Check up on your cake about 25 minutes in to make sure it hasn’t burned on top. To check if your cake is finished cooking, dip a toothpick (or fork) in the middle of the cake and pull it out to check if it’s clean. If there’s still batter on it, leave it for another five to 10 minutes. The finished cake should be golden on top and dense.

Step 6

While your cassava cake is baking, prepare the custard topping.

Step 7

In a mixing bowl, beat the egg yolk and whisk in the wet ingredients. Add the flour and mix thoroughly.

Step 8

When you remove the finished cake (it should have a pale golden color), add the custard on top and place the pan back into the oven for another 20 to 30 minutes at 375 °F.

Step 9

Check the cake frequently to make sure it doesn’t burn. If it starts to brown too much, you can add a loose layer of foil on top to continue to bake without burning. When the topping is golden brown and the custard has a nice firm bounce to its consistency, remove from the oven.

Step 10

Let it rest for about 15 minutes on the counter. Cut into a slice and serve with coffee!