5️⃣ Cool & Serve:
- Allow the cake to cool slightly in the pan for about 10 minutes.
- Unmold and transfer to a wire rack to cool completely or serve slightly warm.
💡 Tips
- Use fresh cassava: Peel, rinse, and grate raw cassava by hand or in a food processor. Be sure to remove any tough fibers or woody core.
- Grated coconut: Fresh coconut adds the most flavor, but unsweetened dried coconut works well too. Rehydrate if desired for extra moisture.
- Flavor twist: Add a touch of cinnamon or a splash of vanilla extract for extra depth.
- Storage: Keep covered at room temperature for up to 2 days, or refrigerate for 4–5 days. Delicious served warm or chilled.
Earthy, chewy, and lusciously coconutty, this Cassava and Coconut Cake brings the warmth of traditional baking to your table with every bite.
