Steps
1. Mix the cassava with the coconut and the sugar.
2. Cut the banana leaf in two and soften over a fire.
3. Put 1/2 of the mixture into each half-leaf, fold and tie.
4. Put the packages on a greased tin or in a small pan and bake in a moderate hot oven until brown and cooked.
5. Serve hot or cold.

Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome