Preheat the oven to 350°F (175°C) and line a 9-inch round pan with parchment paper or coat with cooking spray.

Peel and grate the cassava root, removing the brown skin and pink layer, until you have 2 pounds of grated cassava.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

Add the grated cassava, coconut milk, shredded coconut, and melted butter to the dry ingredients and stir gently until combined.

In a separate bowl, whisk the eggs and brown sugar for about 2 minutes until pale and slightly foamy.

Fold the egg mixture into the cassava mixture until no streaks of egg remain, being careful not to overmix.

Stir in the vanilla extract with a few gentle strokes.

Pour the batter into the prepared pan and spread it evenly. Bake for 40 to 45 minutes until the top is deep golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.