Ingredients:
2 lbs tapioca, shredded
250 gm. thick coconut milk
50 gm. grated coconut
2 ¼ cups sugar
3 eggs, beaten
2 tsp. sago flour (optional)
pinch of salt
baking pan
Method:
1. Preheat oven to 350°F. Lightly greased baking pan.
2. Put tapioca in a muslin bag and sqeezed out most of the water. Add this into a large bowl and mix in the rest of the ingredients.
3. Pour mixture in prepared pan and bake in oven for about half and hour until most of the liquid has evaporate. Reduce temperature to 300°F and bake for another hour until cooked. Test doneness by inserting a toothpick at the center of the cake. If it comes out clen, it is cooked.
4. Remove from oven and allow to cool completely before unmolding the cake. Allow the cake to cool before cutting. (I let mine cool in the refrigerator)
