500 g Fresh cassava root
3 Eggs
150 g Sugar
1 teaspoon Salt
2 tablespoons Melted butter, plus additional for brushing
500 ml Thin coconut milk
1-2 sheets Banana leaves

Topping
300 ml Sweetened condensed milk
2 Egg yolks
250 ml Coconut cream
60 g Butter
1 teaspoon Lemon zest

Preheat oven to 190oC (375oF). Peel and grate the cassava to obtain 4 cups. Set aside.
Beat eggs until foamy. Add sugar, salt and melted butter. Blend in cassava and thin coconut milk. Wilt the banana leaves by holding over an open flame for several seconds. Line a 23 x 32 cm baking tray with the banana leaves. Brush banana leaves with butter. Pour in the cassava mixture. Bake in preheated oven for 20 minutes. To make the Topping combine condensed milk, egg yolks, coconut cream and butter in a double boiler. Cook, stirring constantly, until mixture thickens, about 20-25 minutes. Stir in lemon zest then set aside. Take the cassava cake out of the oven after 20 minutes and spread Topping on it.Return cassava cake to oven and bake another 5-10 minutes.Remove the cake from the oven when the topping turns golden brown and a knife inserted in teh centre of the cake comes out clean.

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