A delightful twist on the classic cassava cake, these creamy coconut cassava squares are rich, flavorful, and perfect for any occasion.
Preheat your oven to 325°F (160°C).
Ensure the oven is fully preheated before baking for even cooking.
In a large mixing bowl, combine the grated cassava, sweetened condensed milk, evaporated milk, coconut milk, granulated sugar, and eggs.
Mix thoroughly to ensure all ingredients are well incorporated.
Pour the mixture evenly into two greased rectangular baking pans.
Use a spatula to level the surface for even baking.
Bake in the preheated oven for about 30 minutes or until the top is set and no longer liquid.
Check the cake by gently shaking the pan; it should not jiggle in the center.
While the cake is baking, prepare the topping by mixing the coconut cream, brown sugar, and shredded coconut in a bowl.
Stir until the sugar is fully dissolved for a smooth topping.
Once the cake is set, remove it from the oven and spread the topping mixture evenly over the surface.
Spread the topping gently to avoid disturbing the cake layer.
Return the pans to the oven and bake for an additional 20-30 minutes until the topping is golden brown.
Keep an eye on the topping to prevent over-browning.
Allow the cakes to cool completely before slicing each into 24 squares.
Cooling ensures clean slices and better texture.
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