Preheat the oven to 350 degrees F (180 degrees C).
Trim the ends of the cassava and make a slit lengthways to peel off the outer skin.
Cassava (2 cups)
Using a hand held box grater or food processor on the smallest grater, grate the cassava, if using a food processor, you will need to then use the main blade and process the cassava further. It should be fine not coarse.
Mix the cassava with
GOYA® Coconut Milk (1/3 cup)
Coconut Sugar (1/2 cup)
Grease a 15cm spring form cake tin with
Coconut Oil (1 Tbsp)
Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon.
Toasted White Sesame Seeds (1/2 Tbsp)
Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean.
Allow to cool then refrigerate before serving, lasts about a week in the fridge. Enjoy!