Preheat oven to 375F and grease an 8×8 inch pan with vegetable oil.
Peel and grate the cassava. Place in a bowl.
Add tapioca starch and mix.
Then add sugar, salt, coconut milk and pandan juice. Mix well.
Pour into greased pan.
Bake for 40-45 minutes. The cake will soak up all the liquids and be sticky in the center when tested.
Allow to cool completely.
Cut into small pieces. Toss with scraped coconut and serve.
