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Cassava Cake's moist, bouncy crumb comes from grated cassava root that releases starch during baking, creating an almost pudding-like texture in the center while the edges crisp. The coconut milk enriches the cake without making it heavy, adding subtle coconut flavor without drowning the delicate cassava taste. This is not a fine cake but a rustic, humble dessert that tastes best warm from the oven when the center is still soft. Fijian home cooks have been baking cassava cake for generations, each family tweaking the spice level and sweetness to taste.
Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
In a large bowl, combine the grated cassava, sugar, coconut milk, melted butter, eggs, vanilla extract, baking powder, and salt. Mix until well combined.
If using, add the desiccated coconut and ground nutmeg or cinnamon, and mix well.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Bake for 45-60 minutes, or until the cake is firm and golden brown on top. A toothpick inserted into the center should come out clean.
Allow the cassava cake to cool in the dish for about 15 minutes before slicing.
Fresh is best if you can peel and grate cassava yourself. Frozen grated cassava works well too. Avoid pre-packaged cassava that's been sitting in the store—it oxidizes and browns quickly once grated.
Overbaking is the culprit. Cassava cake should have a slightly soft, pudding-like center when done. Remove it when a toothpick inserted has just a few moist crumbs—it will set as it cools.
Yes, but use less—about 3/4 cup instead of 1 cup. Coconut cream is richer and thicker, and too much will make the cake greasy and heavy.
Nutmeg, cinnamon, and vanilla are traditional. Some families add a pinch of cardamom or ginger. Go light with spices—you want to enhance cassava's delicate flavor, not mask it.
Cover loosely and keep at room temperature for 1-2 days, or refrigerate for up to 5 days. Cassava cake becomes firmer when cold but still tastes best served warm or at room temperature.