Vietnamese Cassava Cake (Bánh Khoai Mì Nướng)

Prepare the cassava batter:

1. Start by thawing the frozen cassava. If your cassava has a high water content, you can gently squeeze out the extra moisture.
2. In a large bowl, add the grated cassava, condensed milk, coconut milk, tapioca starch, melted butter, salt, and vanilla sugar. Combine thoroughly all ingredients. Add the coconut meat and mix well.
3. Let the batter sit for 15-30 minutes. During waiting, preheat your oven to 375°F (190°C).

Bake the cassava cake:

1. Grease a nonstick pan with butter. Pour the batter into the pan.
2. Bake the cassava cake for about 50 - 60 minutes on the lowest oven rack.
3. After 50 minutes, check if the edges of the cake have turned golden brown. To check if it's fully cooked, insert a wooden toothpick into the center of the cake. If it comes out clean, the cake is ready.
4. Now, move your cake to the top oven rack. Raise the oven temperature to 400°F (205°C) and broil for about 5 minutes, or until the center of the cake get a golden hue. Keep a close eye on this period.

Serve:

1. Once the cassava cake is done, let it cool completely.
2. Use a knife to cut the cake into parallelogram-shaped pieces. It would be a bit sticky so you could grease the knife with some butter before cutting.