Cassava Cake With Shredded Buco

• cassava, Grated1 kg
• young coconut meat, Shredded↗4 pieces
• granulated sugar↗1⁄2 kg
• whole large eggs↗5
• evaporated milk2 ml
• condensed milk1 ml
• coconut juice↗2 1⁄2 cups
• For The Toppings
• coconut cream↗1⁄2 cup
• condensed milk↗2 1⁄2 tablespoons
• melted butter2 tablespoons
• granulated sugar, to scatter, on the baked cassava↗
• cheddar cheese, to scatter on the baked cassava↗

Step-by-step instructions

1. 1

   Preheat oven to 350F/180°C Lightly grease with butter 8"x12"x3" pan. Set aside.

2. 2

   In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice. Pour into prepared pan. Bake for 1 to 1 1/2 hr or until firm.

3. 3

   While the Cassava Mixture is being baked, prepare the Topping.

4. 4

   In a bowl, Mix together Coconut Cream and Condensed Milk. Set aside.

5. 5

   Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava. Make sure that the Cassava cake is already firm before pouring the Mixture.

6. 6

   Bring back to the oven and broil until evenly brown.

7. 7

   Once brown, remove from oven and drizzle Melted Butter on top.

8. 8

   Sprinkle Granulated Sugar.

9. 9

   With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top.

10. 10

    Top with shredded Cheddar Cheese.

11. 11

    Let cool at room temperature before serving.