Cut <quantity>250<unit>g</unit></quantity> of peeled cassava root into quarters lengthwise and remove the central fiber

Finely grate the cassava

Transfer the grated cassava to a cheesecloth and squeeze to remove the liquid

Transfer to a bowl and break up the lumps

Transfer to a large bowl and add <quantity>3</quantity> eggs

Add <quantity>3<unit>tbsp</unit></quantity> of room temperature butter and whisk to combine

Add <quantity>150<unit>g</unit></quantity> of brown sugar and whisk to combine

Add <quantity>240<unit>ml</unit></quantity> of coconut milk and whisk to combine

Add a pinch of salt and whisk to combine

Add <quantity>1<unit>tbsp</unit></quantity> of ginger powder and whisk to combine

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Grease a loaf pan with butter

Sprinkle with rice flour to prevent the cake from sticking

Add <quantity>1<unit>tsp</unit></quantity> of baking soda to the cake batter and whisk to combine

Transfer the batter to the loaf pan and spread evenly

Bake the cake for 30m until golden brown

Unmold the cake. The cassava cake is ready

Enjoy!