1 can (13.5 fl. oz.) coconut milk 1½ pounds grated cassava 2 eggs 1 cup sugar (granulated sugar or golden brown sugar) ¼ tablespoon salt ¼ cup raisins (can be substituted with rum raisins) 2 tbsp cream
Preheat oven to 350°F.
Beat the eggs until they turn a pale yellow color. Add sugar and salt. Keep beating until the mixture is smooth.
Combine the grated cassava, the egg mixture, raisins, and the coconut milk in a bowl. Mix well.
Pour this batter into a round, non-stick 9 inch cake pan (or 9x13 inch cake pan) and bake for 1 hour.
Brush the top of the cake with the coconut cream and bake another 10 minutes.
The top of the cake should be a nice golden brown color. If it is not, place cake pan under broiler for a minute or so.
Let the cake cool and serve at the room temperature.