• Ensure the cassava is thawed, then combine it in a bowl with coconut milk, condensed milk, evaporated milk, ube halaya, ube extract, vanilla, melted butter, and sugar.
  1.75 pounds Grated Cassava, 2 cups coconut milk, ½ cup condensed milk, ½ cup evaporated milk, 1 cup ube halaya, 1 teaspoon ube extract, 1 teaspoon vanilla extract, ¼ cup butter, ¾ cup white sugar
• Mix the ingredients thoroughly until well combined.
• Optionally, drain the macapuno strings if you prefer less sweetness from the syrup.
• Add the eggs and macapuno strings to the mixture, stirring until evenly distributed.
  2 whole eggs, 1 cup macapuno strings
• Pour the batter into a 9x13-inch baking pan.
• Bake in the oven at 350°F (175°C) for approximately 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Toppings

• Begin by melting butter in a pan over low heat.
  2 tablespoon salted butter
• Add flour to the melted butter and stir until combined.
  2 tablespoon All purpose Flour
• Incorporate sugar into the mixture, stirring continuously.
  2 tablespoon white sugar
• Pour in condensed milk, coconut milk, and vanilla extract, and continue mixing until the mixture thickens slightly but remains pourable.
  ½ cup condensed milk, 2 cups coconut milk, 1 teaspoon vanilla extract
• Spread the topping evenly over the cassava cake batter.
• Broil in the oven for 10-12 minutes, or until the top is nicely browned. Keep a close eye on it to prevent burning.
• Allow it to cool before serving, or enjoy it warm straight from the oven—it's your choice!