A delicious, tropical-tasting treat ideal for dessert or any time of the day is cassava coconut cake.
Preheat the oven to 325 degrees F (165 degrees C).
Line a 9-inch square baking pan with parchment paper.
Mix cassava eggs coconut milk sugar vegetable oil and salt together well in a large bowl.
Stir in flour and grated coconut.
Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean about 50 minutes.
Cool and serve.