1. Preheat oven to 190º (375º F / Gas 5). 2. Grease a 22cm (8 1/2 inch) round cake tin with butter. 3. If using fresh cassava, remove the thick skin, then finely grate the flesh. If using frozen (shop bought) cassava, the skin has already been removed, so finely grate into a bowl. 4. Squeeze the grated cassava to extract the juice, and discard the juice.
5. Beat the eggs in a bowl with the palm sugar, then add the butter, vanilla seeds and pulp, condensed milk, 125 ml of coconut milk, 250 ml of the sweet coconut milk (see below, conserving 50 ml to pour over the cake).
6. Mix well, then add the grated cassava and mix again. 7. Pour batter in greased tin and bake for 40 minutes, or until the cake is firm and golden and a skewer inserted into the middle comes out clean. 8. Cool, then cut into squares or slices and top with remaining sweet coconut milk.
Sweet coconut milk
1. Combine 1 tbs tapioca flour with 2 1/2 tbs water in a small bowl. 2. Stir to form a smooth paste and set aside. 3. In a small saucepan over low heat, add 300 ml of coconut milk, sugar, pandan leaf, and 1/4 tsp salt. 4. Stir in the flour mixture, and continue to stir until the coconut milk thickens and is heated through, then take off the heat, discarding the pandan leaf.
5. Can be stored in the fridge for up to 2 days.