Classic Filipino Cassava Cake with Coconut Milk

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the grated cassava, condensed milk, coconut milk, granulated sugar, melted butter, eggs, and salt. Mix thoroughly until all ingredients are well combined and the batter is smooth.

Pour the cassava mixture evenly into the prepared baking dish.

Bake for 45 minutes at 350°F (175°C), or until the edges are set and the top is lightly golden.

For the topping, if desired, combine 1/2 cup coconut milk with 2 tablespoons condensed milk and drizzle over the cake. Return to the oven and bake for an additional 15 minutes at 350°F (175°C), or until the topping is caramelized and golden brown.

Remove the cake from the oven and let it cool completely on a wire rack before slicing and serving. This allows the cake to set properly and become firm.