Cut tapioca into manageable 4″ (10 cm) pieces. Make a slit lengthwise, and peel off the skin.
Split tapioca root into halves lengthwise, and remove the bitter hard core, as well as any “aged/wooden” portions.
Shred the pieces with a food processor. Finer shreds for a smoother cake or coarser for a more chewy texture.
Empty the shredded tapioca (about 1kg or 2.2 lb) into a mixing bowl.
Pre-heat oven to 390°F (200C).
Add in sequence, tapioca flour, salt and sugar, beaten eggs, coconut milk. Mixed until fully incorporated before adding next ingredient.
Pour mixture into 8″ square pan lined with parchment paper or banana leaf, and bake for 75 minutes, or until surface turned golden in colour.
Place baking pan on cooling rack, and let cooled completely before removing cake from pan.
Cut into diamond-shaped pieces with plastic knife and serve.