Cassava Coconut Cake

Instructions

1. Prepare the cassava
   Peel and wash the cassava root thoroughly. Grate the cassava finely using a food processor or hand grater. Use a clean kitchen towel to squeeze out excess moisture from the grated cassava.
2. Prepare the batter
   In a large mixing bowl, combine the grated cassava, sugar, coconut milk, vegetable oil, eggs, vanilla extract, and salt. Mix thoroughly until well combined and smooth.
3. Add dry ingredients
   Fold in the shredded coconut, all-purpose flour, and baking powder. Stir until just combined, being careful not to overmix the batter.
4. Prepare the baking pan
   Preheat your oven to 350°F (175°C). Generously grease a 9-inch round cake pan with butter, then dust lightly with flour to prevent sticking.
5. Bake the cake
   Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Cool and garnish
   Allow the cake to cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely. For extra flavor, you can drizzle condensed milk over the warm cake.
7. Serve
   Once cooled, sprinkle additional shredded coconut on top for garnish. Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3 days at room temperature or up to a week when refrigerated.