This is a dessert that I particularly like, largely because the coarse consistency of grated cassava is reminiscent of cornbread. It is not overly sweet, making it ideal for those who don’t care for a lot of sugar.
2cups grated cassava
1cup grated fresh, frozen, or dried unsweetened coconut
1teaspoon ground cinnamon
4tablespoons (½stick) unsalted butter, melted
1teaspoon mixed essence
Preheat the oven to 350°F. Grease an 8-inch square baking dish.
Combine all ingredients in a large bowl, mixing well. Pour into the prepared baking dish and bake for 1 hour, or until the top is golden brown and a cake tester inserted into the center of the cake comes out clean.