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)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Prepare a 22.86 × 33.02 cm baking pan.
2. 2In a large bowl, combine the 4 cups of grated cassava, 1 can (about 380 g) of coconut milk, 1 can (about 400 g) of condensed milk, 1 can (about 340 g) 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 22.86 × 33.02 cm baking pan. Bake in the preheated oven at 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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