Soft and slightly sweetened Cassava Cake layer topped with a lusciously rich Leche Flan. A perfect union of two favorite Filipino desserts/snacks that’s truly addicting!
Preheat the oven to 350F. Set the rack in the middle of the oven. Spray the bottom and sides of a 9x12 inch baking pan with cooking spray.
Place the thawed cassava in a large bowl. Check and remove any “woody” stems, if any. Add in the coconut milk and sugar and mix very well to combine. Set aside.
In another bowl, combine the egg yolks, condensed milk, evaporated milk and vanilla. Stir with a wooden spoon until very well mixed and homogeneous. Strain mixture through a fine sieve for a smooth flan topping. Set aside.
Pour the cassava cake mixture into the baking pan and bake for 30 minutes. The mixture will be completely set on top but still pale in color. Take the pan out of the oven and reduce the oven temperature to 325F.
Stir the leche flan mixture then skim off any bubbles that might have formed on top. Gently pour the flan mix over the half cooked cassava (see picture illustration on how I did it).
Bake for another 30-40 minutes or until the custard mixture is no longer jiggly. Check after the first 20 minutes and if the topping is browning too fast on the sides, reduce heat to 300F. Cool completely before slicing.