Cassava bibingka

 

contributed by Fred A.

makes one 9x13” cake

32oz grated cassava (2 frozen 16oz packages)
12oz coconut strings (1 can)
4 eggs
one 13.5oz can of coconut milk
one 14oz can of condensed milk
1 1/4 cup sugar
3/4 stick of butter 

1. Preheat oven to 350F.  Defrost grated cassava and melt butter. 
2. In a large bowl whisk together coconut milk and sugar. Add eggs, condensed milk and butter. Whisk to combine.
3. Add the grated cassava and mix well. 
4. Pour contents into 9 x 13 pan.  Fold in the coconut strings evenly through the pan. 
5. Bake until edges begin to brown, about 1 hour. 
6. Let cake cool to room temperature, about 2 hours. Serve.