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.