4cupsyuca/cassavapeeled and grated (about 2 lb grated frozen)
1cupgrated young coconut
14ouncessweetened condensed milkdivided
1/4cupsharp cheesefinely grated (optional; cheddar is popular but parmesan also works well)
Preheat the oven to 350°F with one rack placed in the center of the oven, and another in the upper third of the oven. Prepare an 8x8x2 inch baking dish by lightly brushing with butter or cooking spray and lining with parchment paper.
Reserve 2 tablespoons of condensed milk and set aside.
Drain the cassava in a sieve, pressing to drain any excess liquid.
In a large bowl, mix the cassava, coconut, eggs, evaporated milk, remaining condensed milk, coconut milk, and granulated until well combined. It will be a very soupy batter, similar to when making a pumpkin pie.
Pour the mixture into prepared pan and place in the center rack of the oven. Bake for 1 hour, or until the cake is set, with just a little jiggle in the center of the cake.
Remove from oven and pour reserved condensed milk on top, spreading to the edges to glaze. If using cheese, sprinkle evenly on top. Return to the oven on the upper third rack and broil for 2 minutes (or torch) until the top is golden, much like a crème brûlée.
Cool the cassava cake at room temperature for about 1 hour, then refrigerate until chilled, or overnight.