Cassava Cake

I found a much simpler version of this cake than my aunt's version below and tweaked it a bit so I will make this again next time.

Cake:
1 pack frozen grated cassava (454g/1 lb), thawed, rinsed and squeezed dry
1/2 of 395g can condensed milk
1/2 of 14 oz can coconut milk
1 egg
1/4 cup sugar (or less)
1 tsp vanilla

Topping:
1/2 of 395g can condensed milk
1/2 of 14 oz can coconut milk

1. Preheat ove to 375 degrees.
2. In a large bowl, mix all cake ingredients thoroughly then pour into a lightly greased 8x8 square pan. Bake for 45 mins or until almost cooked.
3. While cake is cooking, mix topping ingredients in a small bowl.
4. Take pan out of oven and pour topping over cake. Bake for 15-20 minutes more or until browned and bubbly.
5. Serve warm or cold.

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Everyone has their own version of this cake. This is my aunt's version.

Cake:
4 cups grated cassava (kamoteng kahoy) or 2 packs of frozen grated cassava, 454g each
2 cups coconut milk
4 tbsp butter, melted
2 cups sugar

Topping:
3 egg yolks, slightly beaten
4 tbsp grated cheese
1/2 cup pure coconut milk
1 cup condensed milk
1 cup evaporated milk

Optional:
1 cup macapuno or 1 cup grated young coconut (buko)

Preheat oven to 350F.

In a bowl, mix 2 cups coconut milk, 2 cups sugar, 3 tbsp melted butter and mix the grated cassava. Add 1 cup evaporated milk and optional ingredients (macapuno or buko). Mix well and pour in baking pan or pyrex. Bake till almost done, about 45 minutes to 1 hour.

In a double boiler, mix 3 egg yolks with 1 tbsp butter, 1 cup condensed milk, 1/2 cup pure coconut milk (cream). Thicken and pour on almost done transparent cassava cake. Top with 4 tbsp grated cheese. Bake till golden brown.

Here's a variation from a friend:

2 packs grated cassava
1 can coconut milk
1 bottle macapuno strings
2 tsp vanilla
2 eggs
2/3 can condensed milk
1/4 cup melted butter
1/4 cup sugar

Topping:
1/3 can condensed milk
1 egg + macapuno strings.

Spread topping and broil for 5 minutes.