Fijian Cassava and Coconut Cake

Name: Fijian Cassava and Coconut Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Fiji
Ingredients: 700 g Cassava Root (peeled and finely grated); 400 ml Coconut Milk; 120 g Palm Sugar (crushed); 2 pcs Egg (beaten); 5 ml Vanilla Extract; 3 g Salt; 10 g Unsalted Butter

A Fijian-style baked cassava cake with coconut milk, egg, and palm sugar. The cassava must be peeled and finely grated, and the cake should be baked until fully set.

Prep

20m

Cook

Serves

Regional versions

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Fiji
Suriname

Estimated

Nutrition

Per serving

459kcal

Calories

Protein

20g

Fat

68g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

700g
Cassava Root (peeled and finely grated)
400ml
Coconut Milk
120g
Palm Sugar (crushed)
2pcs
Egg (beaten)
5ml
Vanilla Extract
3g
Salt
10g
Unsalted Butter

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Preheat the oven to 180°C (350°F). Grease a baking dish with the unsalted butter.
02
Combine the cassava root, coconut milk, palm sugar, eggs, vanilla extract, and salt in a bowl and mix until evenly combined.
03
Pour the batter into the prepared dish and smooth the top.
04
Bake until the cake is set in the center and lightly golden around the edges.
05
Cool before slicing and serving.

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