Fijian Cassava Cake
A sweet and dense cake made from grated cassava, coconut milk, and sugar, often topped with a rich condensed milk glaze. It's a popular dessert in Fiji, showcasing the tropical flavors of the islands.
🧂 Ingredients
- 800 g Cassava(freshly grated, peeled and fibrous core removed)
- 200 g Sugar
- 400 ml Coconut milk
- 2 large Eggs
- 50 g Butter(melted)
- 1 tsp Vanilla essence
- 1 tsp Baking powder
- 1/2 tsp Salt
- 120 ml Condensed milk(for the topping)
- 2 large Egg yolks(for the topping)
- 120 ml Coconut cream(for the topping)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Grease and flour an 8-inch cake tin.
💡 Tip: Ensure the oven rack is in the middle for even cooking. - 2
In a large bowl, combine the grated cassava, sugar, coconut milk, eggs, melted butter, vanilla essence, baking powder, and salt. Mix well until all ingredients are thoroughly combined.
💡 Tip: Ensure the cassava is finely grated for a smoother cake texture. - 3
Pour the mixture into the prepared cake tin and spread evenly.
- 4
Bake for 40 minutes, or until a skewer inserted into the center comes out clean.
💡 Tip: The cake should be golden brown on top. - 5
While the cake is baking, prepare the topping. In a separate bowl, whisk together the condensed milk, egg yolks, and coconut cream until smooth.
💡 Tip: This topping adds a rich, sweet glaze to the cake. - 6
Once the cake is baked, remove it from the oven. While still warm, prick the surface all over with a fork or skewer. Pour the topping mixture evenly over the cake, allowing it to soak in.
- 7
Return the cake to the oven for another 10 minutes, or until the topping is set and lightly golden.
💡 Tip: Be careful not to overbake, as the topping can burn quickly. - 8
Let the cake cool completely in the tin before slicing and serving.
💡 Tip: This allows the cake to firm up and makes it easier to cut.
💡 Pro Tips
- ✓If using pre-grated cassava, ensure it's unsweetened.
- ✓For a richer flavor, you can add a pinch of ground cardamom or nutmeg to the cake batter.
- ✓This cake can be stored in an airtight container at room temperature for up to 3 days.
🔄 Variations
- Add a layer of toasted shredded coconut to the batter for extra texture.
- For a dairy-free version, ensure your condensed milk and coconut cream are plant-based.