Cassava Cake With Shredded Buco

Ingredients

• 1 kg cassava, Grated
• 4 pieces young coconut meat, Shredded
• 1/2 kg granulated sugar
• 5 whole large eggs

• 2 (378 ml)  evaporated milk

• 1 (301 ml)  condensed milk
• 2 1/2 cups coconut juice

For The Toppings

• 1/2 cup coconut cream
• 2 1/2 tablespoons condensed milk
• 2 tablespoons melted butter
• granulated sugar, to scatter, on the baked cassava
• cheddar cheese, to scatter on the baked cassava

Directions

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.