Desserts
Fiji Cassava Cake
The Quirky Foodster Team
Ingredients
- 500 g (1 lb 2 oz) Cassava, peeled and finely grated
- 400 ml (1 3/4 cups) Coconut milk
- 200 ml (3/4 cup) Sweetened condensed milk
- 2 large Eggs
- 50 g (3 1/2 tbsp) Butter, melted
- 80 g (1/3 cup plus 1 tbsp) Sugar
Method
- Preheat oven to 175°C (347°F) and grease a baking tin.
- In a large bowl, whisk eggs, sugar and melted butter together.
- Stir in grated cassava, coconut milk and condensed milk until well combined.
- Pour batter into the prepared tin, smoothing the top.
- Bake for 50–55 minutes until set and golden brown on top.
- Cool for at least 20 minutes before slicing into squares.
Introduction: A modern favourite born from Fiji’s fusion baking tradition, cassava cake combines grated cassava with coconut milk and condensed milk for a dense, custardy dessert often baked for birthdays and church fetes.
Cultural Background: A modern favourite born from Fiji’s fusion baking tradition, cassava cake combines grated cassava with coconut milk and condensed milk for a dense, custardy dessert often baked for birthdays and church fetes.
Tips: Let the cake rest fully before cutting, as it firms up as it cools. A skewer inserted in the centre should come out mostly clean when done.
Variations: Top with toasted grated coconut before baking for extra texture. Add a pinch of ground cardamom for a fragrant twist. Already vegetarian; not naturally vegan due to eggs, butter and condensed milk.
Storage: Refrigerate covered for up to 4 days.
Reheating: Serve chilled or warm slightly in a microwave for 15–20 seconds.
FAQs:
Q: Can I use frozen grated cassava?
A: Yes, thaw and drain any excess liquid before use.
Q: Why did my cake turn out too wet?
A: This usually means it needs a few extra minutes of baking — the centre should be fully set, not jiggly.
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