Add eggs, Festipak, and Tegral Satin Creme Cake Vanilla,then stir at medium speed for 4 minutes and add the melted butter and stir again for 1 minute at medium speed. Add the mashed cassava tape and stir again at medium speed for 1 minute or until the ingredients are well combined, then add the soaked raisins and stir using a spatula.
Pour the first batter into a mini pound cake mold weighing 35g and add the coconut filling on top of the batter, then cover again with 30g of batter and sprinkle the tape crumble on top of the batter. Then bake at an upper temperature of 170°C and a lower temperature of 175°C for 25-35 minutes
