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Preheat oven to 350F. Grease a 9×9-inch baking pan and line it with parchment paper and set it aside.
Then, measure out ⅓ cup of coconut condensed milk and set it aside until ready to use.
In a large bowl, mix together the full-fat coconut milk, the remaining can of coconut condensed milk, melted butter, salt, vanilla extract, and brown sugar. Mix until the sugar has dissolved.
Next, add in the defrosted grated cassava and combine until you get a thick batter. This is the time to fold in your optional add-ons.
Pour the batter into the prepared baking pan and carefully place it in the oven. Bake for 1 hour or until the edges start to turn golden brown and the center is set.
While you wait, in a small bowl mix the coconut milk and cornstarch together. Mix until the cornstarch is fully dissolved. Then mix in the coconut condensed milk and set aside.
When the time is up, carefully remove the cake from the oven, and turn the oven off, pour the coconut milk mixture over the top. Spread it as evenly as you can. This will be a thin layer.
Next, carefully move the rack to the second to the top, and place your cassava cake on that rack. Then, set your oven to broil and on high and let the topping caramelize. This will only take a few minutes, so do not walk away because it can easily burn.
Once you get your desired caramelization, remove the cake from the oven and allow it to cool in the baking dish before cutting it into squares and serving. Best served warm!