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30 minutes
50 minutes
80 minutes
- 1 pound cassava (yucca), peeled and shredded
- 4 medium eggs
- 1 cup creamy coconut milk
- 0.25 teaspoon salt
- 1.75 cups self-rising flour
- 1.3333333730698 cups freshly grated coconut
- Preheat the oven to 325 degrees F (165 degrees C) and line a 9-inch square baking pan with parchment paper.
- Combine cassava, eggs, coconut milk, sugar, vegetable oil, and salt in a large bowl until well mixed. Add flour and grated coconut, then transfer the mixture to the prepared pan.
- Bake in the oven until a toothpick inserted in the center comes out clean, approximately 50 minutes. Allow to cool before serving.
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