Step 1

Preheat oven to 375F

Step 2

Place defrosted grated cassava, coconut milk, half can of coconut cream and 1 cup of sugar in a large bowl. Mix with a spoon until sugar is dissolved.

Step 3

Pour mixture into lasagne dish lined with parchment paper. Bake uncovered on centre rack for 45 minutes, until the mixture is solid.

Step 4

Mix 1/2 cup of sugar into the remaining coconut cream until sugar is dissolved. Pour on top of cake.

Step 5

Place cake back into oven and broil until the top layer is caramelized - around 5-10 minutes, depending on your oven.