Ingredients:
- 2 cups cassava, peeled and chopped into smaller pieces
- 1 cup desiccated coconut
- ½ cup coconut palm sugar (or sugar of choice)
- 2 teaspoons cinnamon*
- 2 teaspoons nutmeg*
- 2 teaspoons cardamom seeds*
- 3 cm piece fresh ginger*, grated finely
- 1 teaspoon vanilla extract
- 3 tablespoons melted coconut oil
- 1 cup coconut milk
Method:
Preheat oven to 180 degrees.
Place all ingredients except the coconut milk into a food processor and blend until the mixture is smooth. Add milk gradually to make a thick batter.
Pour batter into a baking-paper-lined cake pan and place in oven until cake is set and the top is browned, approx. 1¼ hours. Allow to cool before serving.
*Adjust spices to taste.
Double this quantity to fit a lamington tray.