👨‍🍳 Instructions

1. 1

   Preheat oven to 190°C (375°F). Grease a baking pan (approx. 8x8 inch or similar) and line the bottom with parchment paper or a banana leaf.

   💡 Tip: Using parchment paper or banana leaf makes it easier to remove the cake.
2. 2

   In a large bowl, combine the grated cassava flesh, coconut cream, caster sugar, eggs, salt, and melted butter. Add yellow food coloring if desired for a brighter color. Mix thoroughly until all ingredients are well combined.

   💡 Tip: Ensure the cassava is well-drained if it contains excess moisture.
3. 3

   Pour the batter into the prepared baking pan and spread it evenly. Tap the pan gently to release any trapped air bubbles.

   💡 Tip: Even spreading ensures uniform baking.
4. 4

   Bake for 1 hour and 20 minutes, or until the cake is firm and a golden-brown color. The top should be slightly crispy.

   💡 Tip: Baking time may vary depending on your oven.
5. 5

   Remove the cake from the oven. While still warm, brush the top generously with melted butter. For an even crispier crust, you can return the cake to the oven for another 5 minutes.

   💡 Tip: Brushing with butter adds richness, shine, and enhances the crust.
6. 6

   Let the cake cool completely in the pan before cutting it into squares or diamonds. Serve at room temperature.

   💡 Tip: Cooling completely allows the cake to set, making it easier to slice cleanly.