Cassava Cake

 Ingredients:

450g cassava, finely grated and pressed
125g sugar
250g coconut milk (plain or evaporated)
40g coconut oil
1/4 teaspoon salt
12g tapioca starch
1 teaspoon vanilla
a pinch of cinnamon
a pinch of turmeric

Combine all ingredients and flatten into a lined loaf pan. Bake at 375 for 50-60 minutes. Broil the top for a few minutes before removing from the oven. Cool completely before cutting.

*bake with a custard layer on top for filipino style

Coconut Banana Cake

Ingredients:

1 cup sugar
2 tablespoons butter
2 eggs
2-1/2 cups cake flour
3/4 cup coconut cream
2 large bananas, mashed
1 tablespoon butter, softened
3 tablespoons powdered sugar
2 tablespoons coconut, shredded, toasted

Cream sugar with butter and add eggs one at a time. Alternately stir in flour, coconut cream, and bananas.

Bake in a lightly greased loaf or cake pan at 350 for 45 minutes.

Stir powdered sugar into softened butter and spread onto cake. Sprinkle with toasted coconut.