Cassava Cake Creamy and Cheesy Version

Ingredients for Cassava Cake Creamy and Cheesy Version

• 2 pounds grated cassava
• 3 cups coconut cream, divided
• 12 ounces evaporated milk
• 3 eggs
• 7 tablespoons butter, melted, divided
• 1 1/2 cups shredded quick-melt cheese, divided
• 21 ounces condensed milk, divided

How to cook Cassava Cake Creamy and Cheesy Version

1. 1.Preheat the oven to 350°F and grease a baking pan.
2. 2.Whisk eggs, evaporated milk, 14 ounces condensed milk, 3 tablespoons butter, and 2 cups coconut cream until smooth.
3. 3.Mix in grated cassava and 1/2 cup quick-melt cheese. Pour into the prepared pan.
4. 4.Bake for 1 hour, until the cassava layer is set.
5. 5.Mix remaining coconut cream, condensed milk, quick-melt cheese, and butter for the topping.
6. 6.Pour topping over the cake and bake again at 350°F until thickened and lightly browned. Cool, slice, and serve.