Ingredients:
1.75kg fresh cassava peeled and grated
900g dark brown sugar
800ml coconut milk
1 tbsp salt
½ nutmeg, freshly-grated
1 tsp ground allspice
1 tsp ground cinnamon
Method:
Add the coconut milk to a saucepan and bring to a boil. Add the sugar and cook, stirring, until completely dissolved. bring back to a boil and continue boiling for 45 minutes then take off the heat.
Remove 120ml of the coconut milk and sugar mixture then set aside for later.
Combine the remaining ingredients in a large mixing bowl, stirring until well blended. Add in the hot coconut milk and stir well to combine. The resultant mixture should be of a thick liquid texture.
Use 2 tbsp of the reserved coconut milk mixture to grease 22cm baking tin. Pour the batter into the prepared baking tin and bake at 175°C (basting occasionally with reserved coconut milk mixture) for 2 ½ to 3 hours or until a knife inserted into the centre emerges cleanly.
Spread any remaining coconut milk mixture over top of cake. Place cake on top of stove to cool completely before slicing and serving.
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