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To make the cake, preheat the oven to 350 degrees F and lightly grease a 9-inch cake pan. In a large mixing bowl, combine the canola oil, coconut milk, vanilla, and maple syrup. In a separate bowl, combine the flour, baking soda, salt, and coconut. Whisk the dry ingredients into the wet ingredients and thoroughly combine. Pour the batter into the pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, mix the coconut oil, powdered evaporated cane juice, salt, and vanilla on low speed, until the ingredients are well combined. Then increase the speed to high and whip until the frosting has attained a fluffy, creamy texture. Add the toasted coconut and mix in. Let cake cool completely in the pan. After cooling, transfer the cake to a plate and frost. For extra flair, distribute toasted coconut flakes or chocolate curls over the top of the cake.
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Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces