METHOD

1. For the cake, peel the cassava and shred in a food processor or grate
2. Place the shredded cassava in a bowl
3. Mash in the ripe plantain
4. Drain the raisins well
5. Add to the cassava mix along with the ginger (if used)
6. Add the fresh grated coconut and citrus juice
7. Mix well
8. Add the coconut oil
9. Mix all ingredients well
10. Pour and pat into oiled cake pans (oil with coconut oil), preferably lined with softened banana leaves
11. Bake in oven at 350 f degrees for 30-45 minutes or until the cake is lightly browned and the center is cooked
12. Let cake mostly cool
13. Turn cake out onto a plate or cake rack and peel off the leaves (if used)
14. For the topping heat the honey to reduce
15. Add the pineapple, lemongrass, lemon leaf, vanilla and mango and heat through
16. Remove the lemongrass and lemon leaf from topping, pour onto the cake