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1 pound cassava (yucca), peeled and shredded
4 medium eggs
1 cup creamy coconut milk
1 cup white sugar
3/4 cup vegetable oil
1/4 teaspoon salt
1 3/4 cups self-rising flour
1 1/3 cups freshly grated coconut
Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.
Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.
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