Bibingkang Kamoteng Kahoy
2 lbs. grated cassava (fresh or frozen)
Two 14-oz can coconut milk (reserve about 1/3 of each can for topping - try to separate and reserve thick cream part for topping)
14-oz can sweetened condensed milk (reserve 1/3 of can for topping)
12-oz can evaporated milk
1 cup grated coconut (fresh or frozen)
3⁄4 cup granulated sugar
3 egg whites
1/3 can reserved sweetened condensed milk
1/3 + 1/3 from 2 cans reserved coconut cream
3 egg yolks
1 tbsp vanilla extract
Preheat the oven to 325 F (160 C). Butter two 9" x 13”-inch pans.
Take two 14-oz cans of coconut milk. Separate the top 1/3 of thick coconut cream of each can from the more watery 2/3 coconut water. Keep the thick cream separate from the more liquidy coconut water.
Take a 14-oz can of sweetened condensed milk and separate 1/3 of the can from the remaining 2/3 of the can.
In a large bowl, combine 2 lbs. of grated cassava, the separated coconut water, the separated 2/3 can of condensed milk, 12 oz can of evaporated milk, 1 cup of grated coconut, 3/4 cup of granulated sugar, 3 eggs, and 3 egg whites. Mix everything well till the mixture is uniform.
Divide this batter equally into the two buttered 9" x 13" greased rectangular pans.
Bake it in the preheated oven at 325 F (160 C) for about 30 minutes, or until it is no longer liquidy.
Mix topping ingredients: reserved 1/3 can of sweetened condensed milk, the reserved thick coconut cream, 3 egg yolks, and 1 tbsp vanilla extract. Then spread evenly on the two cakes.
Bake for an additional 20 to 30 minutes.
Cool cakes completely and cut each cake into squares. Enjoy!