Cassava Cake with Macapuno

Ingredients:
• 2 cups grated cassava
• 1 cup coconut milk
• 1 cup evaporated milk
• 1 cup condensed milk
• ¾ cup sugar
• ¼ cup melted butter
• 2 eggs
• ½ cup macapuno
• ½ cup coconut milk (for topping)
• ½ cup macapuno (for topping)
• 2 tbsp butter (for topping)

Instructions:
1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. Mix the cake batter: In a large bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, and eggs. Stir until well incorporated.
3. Add macapuno: Stir in ½ cup of macapuno into the mixture.
4. Pour and bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 45–50 minutes, or until set and golden.
5. Prepare topping: In a separate bowl, mix the remaining coconut milk, macapuno, and butter.
6. Apply topping: After baking, spread the topping mixture evenly over the baked cassava cake.
7. Final bake: Return to the oven for another 10–15 minutes or until the topping is golden and bubbly.
8. Cool and serve: Let it cool, cut into squares, and serve!