CASSAVA CAKE

7 cups grated cassava
2 1/2 cups sugar
1 tall can Carnation Evaporated Milk
2 tall cans coconut milk (using Carnation Milk can for measuring)
3 whole eggs
1/4 cup melted butter

TOPPING:
1 can Carnation Evaporated Milk
2 tbsp. sugar
2 egg yolks, slightly beaten
1 cup thick coconut milk
2 tbsp. flour


Mix all of the first set of ingredients together. Blend well.
Put in muffin pans and bake at 350 degrees for 30 to 35 minutes or until done.
Put all topping ingredients in a saucepan — except the egg yolks — and boil, stirring constantly.
When thick, add the slightly beaten egg yolks.
Cook for 2 minutes.
Spread on top of the cooked cassava and broil at 400 degrees for 10 minutes or until brown.