Cassava Cake

Ingredients

• 1/4 cup unsalted butter , softened at room temperature, to grease the baking pans
• 2 large eggs
• 1/8 teaspoon salt
• 1 cup sugar
• 1 can ( 14 ounces ) sweetened condensed milk , divided (use 1/2 can for the cake and the rest for the topping)
• 1 ( 12 - ounce ) can evaporated milk , divided (use 1/2 can for the cake and the rest for the topping)
• 1 ( 13.5 - ounce ) coconut milk , divided (use 1/2 can for the cake and the rest for the topping)
• 1/4 cup unsalted butter , melted and cooled
• 1 cup grated coconut meat , frozen or fresh (thawed if frozen; do not use sweetened coconut flakes)
• 16 ounces (2 cups) frozen grated cassava, thawed at room temperature and drained
• 1/2 cup ( 62.5 g ) all-purpose flour
• 1/4 cup sugar
• 1 ( 8 - ounce ) can coconut cream
• 1 teaspoon vanilla extract

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