Cassava Cake (Gluten-Free Bibingka)

Ingredients

• 4 cups Grated Cassava
• 1 can (13.5 oz) Coconut Milk
• 1 can (14 oz) Condensed Milk
• 1 can (12 oz) Evaporated Milk
• 3 large Eggs
• 1/2 cup Granulated Sugar
• 1/4 cup Melted Butter
• 1 tsp Vanilla Extract
• 1/4 cup Shredded Coconut (for topping)
• 1/4 cup Cheddar Cheese, grated (optional topping)

Instructions

1. 1Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan.
2. 2In a large bowl, combine the 4 cups of grated cassava, 1 can (13.5 oz) of coconut milk, 1 can (14 oz) of condensed milk, 1 can (12 oz) of evaporated milk, 3 large eggs, 1/2 cup of granulated sugar, 1/4 cup of melted butter, and 1 tsp of vanilla extract. Mix everything together thoroughly until all the ingredients are fully incorporated and you have a smooth batter.
3. 3Pour the batter evenly into the 9x13 inch baking pan. Bake in the preheated oven at 350°F (175°C) for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
4. 4Carefully remove the baking pan from the oven. Let the cake cool slightly in the pan for 10 to 15 minutes; this helps the cake set before adding toppings.
5. 5Evenly sprinkle the 1/4 cup of shredded coconut over the slightly cooled cake. If using, also sprinkle the 1/4 cup of grated cheddar cheese over the coconut. Cut the cake into squares and serve warm or at room temperature.

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