Step 1

Preheat the oven to 180 C degrees / 356 F

Step 2

Trim the ends of the cassava and make a slit lengthways to peel off the outer skin

Step 3

Peel the cassava

Step 4

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 (this is the food processor I use here and it takes about 2 minutes) - do not use the main blades without finely shredding first, as the consistency will remain too coarse

Step 5

Mix the cassava with coconut milk and coconut sugar

Step 6

Grease a 15cm spring form cake tin with 1 tbsp of coconut oil

Step 7

Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon

Step 8

Sprinkle the toasted sesame seeds on top

Step 9

Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean

Step 10

Allow to cool then refrigerate before serving, lasts about a week in the fridge