3/4 c. + 1 T. coconut milk
1 t. vanilla extract
1 c. water
7 oz. sugar
2 12 T. butter
2 lb. frozen grated cassava, thawed
Preheat oven to 350 F.
In a mixing bowl, lightly beat the eggs with a fork, then add coconut milk and vanilla, mixing well. Set aside.
In a small pan, boil water and sugar until the sugar has completely dissolved.
Turn off heat.
Add butter to the pan, stirring until melted.
Transfer to a mixing bowl and allow to cool slightly until you can touch it without burning your finger.
Add grated cassava, mixing well.
Add egg mixture, mixing well.
Pour into an 8-inch square pan greased with coconut oil or softened butter.
Bake for about 1 hour, or until a cake tester comes out clean.
Let the cake cool completely before cutting into serving pieces.