Ingredients:

Cake

2-Lbs Frozen Grated Cassava

½-Tbsp Baking Powder

1-Box of Sweet Rice Glutinous Flour (Mochiko)

2-Cups Regular Rice Flour (Non Glutinous)

1-14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)

1-14 oz. Can Evaporated Milk

4-6.8 oz. Kara Coconut Cream (Reserve 1/3 cup for Topping)

5 Eggs

2 Stick of Soften Butter

4-5 Cups Dorian (seeds remove)

1 Bottle Sweet Macapuno Strings (Coconut)-To be added last

Topping

1/3 Cup Reserved Sweetened Condensed Milk

1/3 Cup Reserved Coconut Cream

1/3 Cup Light Brown Sugar

Directions

Preheat oven to 350°.  In large bowl combine wet ingredients (except Sweet Macapuno/Coconut) mix it well using an electric mixer at slow to medium speed. Shift Rice Flour together with the baking powder into the bowl of wet ingredients, add the sweet macapuno/coconut and mix well.  Pour equally into two large/deep greased rectangular pans.  Bake until top is no longer liquid (approximately 45-50 minutes).  Mix topping ingredients well and spread evenly on the two cakes.  Bake an additional approximately 5-10 minutes @ 350° until Golden Brown.  Insert toothpick to check if cake is done-if the toothpick come out clean cake is done.  Cool cakes completely and enjoy.