CASSAVA CAKE
1kg grated cassava
1 1/2 large can coconut milk
1 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated cheddar cheese
1 cup brown sugar
1 bottle macapuno (Coconut Sport)
Ingredients (Topping)
1/2 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten
Method
1. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
2. Pour cassavba mix in a greased baking tray, spread macapuno on top then bake in a 180C preheated oven for 45 minutes.
3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.
Note : this recipe also appears @ Ang Sarap, original post can be seen here Cassava Cake

CHESSY AND CREAMY MAJA BLANCA
Ingredients
* 1 cup cornstarch * 1 *12oz. can evaporated milk * 1 *13.5oz. can coconut milk * 1 *14oz.can condensed milk * 2 cups heavy whipping cream * 1/2 cup sugar * 1 *15.25oz. can whole kernel corn * 1 cup finely grated mild cheddar cheese * 1/3 cup latik (fried coconut milk curd) or toasted coconut * *
Instructions
1. In a saucepan over medium heat, pour coconut milk and bring to a slight boil. Add the condensed milk, cream, sugar and corn. Cook with frequent stirring for 15 minutes. 2. Dissolve the cornstarch in evaporated milk. Add the cheddar cheese and mix well. 3. Slowly pour the mixture into the saucepan, stirring quickly to avoid lumps as it becomes very thick. Stir for about 5 minutes. Remove pan from heat. 4. Immediately pour mixture into molds. You may use a