Instructions

1. 1
   Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegetable oil.
2. 2
   In a mixing bowl, combine the grated cassava, shredded coconut, and brown sugar. Mix well to evenly distribute the ingredients.
3. 3
   Add the beaten eggs, coconut milk, vegetable oil, and vanilla extract to the bowl. Mix thoroughly until all the ingredients are well combined.
4. 4
   Sprinkle in the ground cinnamon, ground nutmeg, baking powder, and a pinch of salt. Stir the mixture until the spices and baking powder are fully incorporated.
5. 5
   Pour the batter into the greased cake pan, smoothing the top with a spatula or the back of a spoon.
6. 6
   Place the cake pan in the preheated oven and bake for approximately 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. 7
   Once the chishimba is fully baked, remove it from the oven and let it cool in the cake pan for a few minutes.
8. 8
   After cooling slightly, transfer the cake to a wire rack to cool completely before slicing and serving.