Cassava Cake

Ingredients

Measure and prepare everything before you begin cooking.

• 900 g finely grated cassava, thawed if frozen
• 400 ml coconut milk
• 300 ml condensed milk, divided
• 250 ml evaporated milk, divided
• 2 large eggs, divided
• ¼ cup melted unsalted butter, plus more for the tin
• ½ cup white sugar
• ¼ tsp fine salt
• 1 tsp vanilla extract, divided
• ½ cup grated cheddar cheese, optional

Instructions

1. 1

   Heat the oven to 180°C. Butter a 23 cm square baking tin and line the base with baking paper. If using frozen cassava, thaw it fully and drain only obvious excess liquid; do not squeeze it dry.

2. 2

   In a large bowl, whisk the coconut milk, 200 ml condensed milk, 150 ml evaporated milk, 1 egg, melted butter, sugar, salt and ½ teaspoon vanilla until smooth.

3. 3

   Stir in the grated cassava until evenly combined. Pour into the tin, level the surface and tap the tin gently to release large air pockets.

4. 4

   Bake for 45–55 minutes, until the centre is mostly set and the edges are lightly golden. The surface may still look moist, but it should no longer ripple when the tin is moved.

5. 5

   For the topping, whisk the remaining condensed milk, evaporated milk, egg and vanilla. Pour it evenly over the hot cake and add the optional cheese.

6. 6

   Return to the oven for 20–25 minutes until the custard is set and deeply golden in spots. If needed, grill for 1–2 minutes at the end, watching continuously so it does not burn.

7. 7

   Cool completely in the tin before cutting; the centre firms as it rests. Refrigerate leftovers promptly and serve chilled or at room temperature.