Dhandi aluvi boakibaa is a really simple cassava cake. You’ll have to get good ‘dhandi aluvi’ (cassava) though; it shouldn’t smell funky and when you cut into it, the flesh has to be white. Also, cassava when raw is toxic and not for eating.
The hardest part of preparing this recipe would probably be handling the ‘gabulhi,’ which is a younger coconut with soft flesh. You'll need four of them for this recipe. To prepare it you’ll have to remove the outer husky layers, break it open and scoop out the flesh. A bit of strength and know-how is definitely needed for this, so if you are new to it, maybe you should ask for help.
You can use regular grated coconut instead of the ‘gabulhi,’ but it would taste slightly different. Also if you have ‘maafen’ (jasmine water) use that instead of the rosewater.