Preheat your oven to 350°F and generously grease an 11x7 baking pan with butter to ensure easy removal of the cake later.

If you’re using fresh cassava, be sure to squeeze out any excess liquid to avoid excess moisture in the batter. If using frozen cassava, proceed to the next step without this preparation.

In a large mixing bowl, combine the cassava, coconut milk, melted butter, egg, evaporated milk, sugar, and condensed milk. Mix the ingredients thoroughly until the batter is smooth and well blended. Pour the mixture evenly into the prepared baking pan.

Place the pan in the oven and bake for 35 minutes. While the cassava bakes, prepare the topping by whisking together the condensed milk, coconut milk, and egg yolk in a medium bowl until the mixture is smooth and fully combined. Set the topping aside for later use.

After 50 minutes of baking, or when the cassava layer is golden brown and firm to the touch, carefully remove it from the oven. Spread the prepared topping evenly over the cassava and return it to the oven. Bake for an additional 15 to 20 minutes.

Sprinkle the grated cheddar cheese over the topping and bake for another 10 minutes, allowing the cheese to melt and form a golden finish.

Let the cassava cake cool completely before slicing and serving. Enjoy this rich, creamy, and indulgent treat as a dessert or a snack!