Begin by boiling the cooked cassava in a large pot of water for about 20-25 minutes, or until it’s fork-tender. Once done, drain the cassava and let it cool for a few minutes. Mash the cassava thoroughly until it becomes a smooth and creamy mixture, ensuring there are no lumps.

In a large mixing bowl, combine the smooth mashed cassava with room temperature eggs, coconut milk, sugar, and melted butter. Use a spatula or hand mixer to blend these ingredients together until you achieve a silky, smooth batter.

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with a bit of butter or oil. Pour the cassava batter into the prepared pan, smoothing the top with your spatula.

Place the cake in the preheated oven and bake for approximately 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, gently turn it out onto a wire rack to cool completely before slicing.