Cassava Cake Recipe

Ingredients:

1 pack or 454 g grated cassava
200 ml coconut milk
1 cup or ⅔ can condensed milk
½ cup or 114 g mascarpone
¾ cup or 90 g shredded young coconut
20 g Parmigiano Reggiano or parmesan cheese
1 whole egg + 1 egg yolk
2 tablespoons sugar
2 tablespoons softened unsalted butter
¼ tsp vanilla
⅛ tsp sea salt or Himalayan salt

Topping
½ cup or 120 ml coconut milk
⅓ can or 1/2 cup condensed milk
2 tablespoons mascarpone
⅛ teaspoons sea salt
15 g grated parmigiano reggiano or parmesan cheese

Note:
There is a tendency of fats to float on the cassava as the recipe has a very high fat content. If that happens, take out the cassava cake, carefully tilt the pan until most of the fats are collected at the corner of the pan. Carefully drain the fats. After this, you can put the topping on your cassava cake. Put it back in the oven to complete baking.