Melt butter in microwave or sauce pan and let it cool.
In a bowl, combine grated cassava, sugar, evaporated milk, eggs, coconut meat and butter. Mix well.
Pour mixture in a baking pan or pyrex measuring 8 ½ x 6 ½.
Bake for 40 minutes at 325 degrees F until golden brown.
Original recipe calls for 1 can condensed milk, but I used only ¾ can. After baking for 30 minutes, remove cassava cake from oven and spread condensed milk evenly on top of cassava cake until it caramelizes.
Continue baking for another 10 minutes. Five minutes before it is done, switch the dial to broil. Broil for 5 minutes. Note: Stay close by since topping can easily burn. Some areas of topping will be lighter or darker and that's normal.