Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
Pour this batter into a 23x13cm loaf tin and bake at 180 degrees C for 30-35 minutes or until done.
Meanwhile, to make the topping, put 2 cups coconut milk, the condensed milk, flour, and the grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.