Cassava Cake with Macapuno

Ingredients:

• 2 cups grated cassava (fresh or frozen)
• 1 cup coconut milk
• 1 cup evaporated milk
• 1 cup condensed milk
• 3/4 cup sugar
• 1/4 cup melted butter
• 2 eggs
• 1/2 cup macapuno (sweet coconut strings)
• 1/2 cup grated cheese (cheddar or Edam)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup grated coconut (optional, for topping)

Instructions:

1. Make the Batter:
   In a large bowl, mix grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla extract. Stir until fully blended.
2. Add Fillings:
   Fold in the macapuno and grated cheese. These add a sweet and savory contrast to the cake.
3. Prepare to Bake:
   Preheat oven to 350°F (175°C). Grease a baking dish or line it with parchment paper. Pour the batter into the dish and spread evenly.
4. Optional Topping:
   Sprinkle grated coconut over the top for added texture and flavor.
5. Bake:
   Bake for 45–50 minutes or until the top is golden brown, edges are crisp, and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
   Let the cake cool in the pan for 15–20 minutes. Slice into pieces and serve warm or at room temperature.
7. Optional Garnish:
   Top with extra cheese or macapuno before serving, if desired.