Cassava cake recipes start with 2 cups of grated and peeled cassava, which can be found in many grocery stores as yucca root. Combine the cassava with 2 beaten eggs, 12 ounces of evaporated milk, 14 ounces of sweetened condensed milk and 14 ounces of coconut milk.
Pour the mixture into a greased baking dish and bake it at 350 Fahrenheit for approximately 60 minutes. Broil the cake for an additional two to three minutes to create a golden, slightly crisp top. Cool the cake in the refrigerator for several hours before serving it.
For more complex flavor, add 1/2 bottle of macapuno, or coconut sport, to the cake ingredients and as part of an optional topping mixture. Made by cooking macapuno, a variety of coconut, strips in syrup, this Filipino product adds sweetness, rich coconut flavor and texture to the cassava cake. Find macapuno at a local Filipino market, or online through specialty grocers, such as Phil Am Foods.
To make the topping for the cassava cake, combine approximately 6 ounces of coconut milk with 7 ounces of condensed milk, 2 beaten egg yolks and 16 ounces of macapuno. Pour the mixture over the cake after it has baked for 30 minutes; then, bake it for another 20 to 30 minutes until it is golden.