Preparing the Batter
Preheat the oven to 350°F (175°C).
Grease a rectangular baking pan to prevent sticking.
In a large bowl, mix all the ingredients:
Grated yuca
Coconut milk
Sweet condensed milk
2 eggs
Butter
Stir until smooth, then pour the batter into the prepared pan.
Ensure the mixture is spread evenly.
Bake for approximately 1 hour, or until the top sets and is no longer liquid.
Preparing the Custard Topping
While the cake is baking, prepare the custard topping.
In a saucepan, combine:
6 tablespoons sugar
14 tablespoons grated cheese
2 cups coconut milk
Stir continuously until the mixture begins to thicken.
Slowly add flour and stir until it completely dissolves.
Once smooth, pour the topping over the pre-baked cake.
Return the cake to the oven and bake for another 30 minutes, or until the top turns golden and slightly firm.
Final Touches and Serving
Baste the top with egg white using a brush.
Set the oven to broil mode and let the cake broil until it turns light brown.
Remove the cake and let it cool at room temperature or in the refrigerator.
Cut into 24 squares or pieces and arrange on a platter.
Garnish with extra cheddar cheese before serving.
Enjoy with tea or as a dessert at family meals!