• RECENT UPDATE: I no longer squeeze out excess liquid from the cassava and I have updated the baking temperature. Please note that the video hasn't been updated with this recent changes.
• This cake is best made the day before you plan to serve it. If you leave it overnight, the flavor and texture are so much better. So plan accordingly.
• This recipe makes a small loaf of cake. I use 8 1/2 x 4 1/2 metal loaf pan. If you want to make a larger cake to fit 8 x 8 inches square cake pan, please double the recipe accordingly. The baking time remains the same.

If you use fresh cassava:

• Get about 800 grams or more of tapioca root. Peel the skin off and cut in the middle and remove the tough core. Make sure you get about 454-500 grams of tapioca root after peeling. A little extra is fine too
• Use a fine grater to grate the cassava. Don't use a large hole grater. We want the texture of the cassava to be fine and smooth. You can also use a blender to do so
  

If you use frozen grated cassava:

• Frozen grated cassava usually they come in 454-gram pack. Thaw before using
  

Prepare the cake batter:

• You can use a small loaf pan such as 8 1/2 x 4 1/2 inch loaf pan. Line the bottom of the pan with a banana leaf or parchment paper for easier removal
• RECENT UPDATE: Preheat oven at 375 F (195 C) for conventional oven. For convection oven, lower the temperature by 20 F or 15 C. Place all ingredients in a mixing bowl and stir to mix until combined.
• In a large mixing bowl, combine the grated cassava,sugar, egg (omit for eggless version), canned coconut milk, salt, tapioca starch, melted coconut oil, yellow food coloring or turmeric powder (for more vibrant yellow color)
  

Bake the cake:

• Pour the batter in and smooth the top with rubber spatula the best you can.
  
• Place this inside the oven, 3rd rack from the top and let it bake for 50-60 minutes. The cake shouldn't jiggle when you shake the pan. If you insert a skewer, it may not come out entirely clean with a bit of sticky crumb is okay as long as it's not wet. If it is, bake for another 5 minutes and check again.
  

Brown the top:

• I turn on the broiler function in my oven on high to brown the top.
• Remove the cake from the oven and brush it with some melted coconut oil. Put it back in the oven and broil until golden brown, about 2-3 minutes. Do not walk away during this process as you may burn the cake.
• If your oven doesn't have a broiler function, remove the cake from the oven and brush it with some melted coconut oil on top. Increase the oven temperature to 420 F (215 C) for conventional oven. Decrease temperature by 15 C or 20 F for convection oven. Put the cake back in and bake for another 5-10 minutes or until the top is golden brown

Cool down:

• Remove from the oven completely and let it cool down completely before cutting
• The cake may seem dry and tough on the first day, but it will soften and the texture will be soft and bouncy the next day. I highly recommend serving it the next day

Storing:

• The cake can be stored at room temperature for 2-3 days if it's not too humid, otherwise, store in the refrigerator for up to 1 week. The cake will harden once you refrigerate and it's normal. You can reheat in a microwave or loosely wrap them in a foil and use a toaster oven or an air-fryer or oven to reheat at 350 F for 5 minutes or until warm and the cake is soft. I do not recommend freezing the cake because the texture changes