MAJOR CORRECTION.
My sincerest apologies for my grave mistake. I thank teee_two (from twitter) for the questions otherwise I won’t notice.

CASSAVA CAKE
7 cups grated cassava (not juice)
1 can evaporated milk
7 ¾ cups gata (coconut milk)
2 tsp vanilla
3 large eggs
4 cups refined white sugar
1 250g unsalted butter
Topping:
1 250ml condensed milk
1 cup grated cheese
PROCEDURE:
Before doing anything else, squeeze as much juice as you can from the grated cassava. Since the juice has a bitter taste discard it afterwards.
1. Preheat oven at 400° F. Cream melted butter and sugar. Add one egg at a time.
2. Pour in vanilla, gata (coconut milk), evaporated milk and GRATED cassava*. Mix thoroughly.
3. Slowly pour mixture in any thick pan (any shape) and bake for 45 minutes or until golden brown. The result should be custardy soft texture and toothpick should come out clean when inserted.
4. Add topping a few minutes before cassava is cooked.**
Notes:
* NOT JUICE as a previously wrote. The juice is bitter, throw it out.
**Simmer the toppings for at least 3-5 minutes over medium heat. Set aside. Once the cassava is done (firm, check the center it cooks lasts), add the toppings then bake for 15 more minutes.