Creamy Cassava Cake

Cake Batter

Grate the cassava and set aside. Reserve

In a bowl, cream together the butter and cassava flour until light and fluffy

Beat in the eggs and mix well

Add the grated cassava, baking powder, and coconut milk

Mix well

Preheat the oven to medium temperature

Grease a cake pan with butter, place the batter in it, and bake for 30 minutes or until the cake is golden brown

Remove from the oven and let cool before removing from the mold

Topping

In a pan, combine the cassava flour and water over low heat

Stir until the mixture thickens and forms a caramel

Add the shredded coconut and stir to combine

Cook for 2 minutes

Remove from heat and place on top of the cake when serving.