Cassava Cake Fijian
“Fijian baked cassava-coconut cake: grated cassava mixed with coconut milk, sugar, vanilla, and condensed milk, baked into a dense-moist sweet cake with a golden crust. Eaten at family gatherings, church functions, and as everyday dessert. The Fijian comfort sweet that doesn't require flour.”
Where it comes from
Cassava cake is widely made across the Pacific Islands and South-East Asia — Fiji's version is distinct in using condensed milk for extra richness. The dish is naturally gluten-free since cassava replaces wheat. Sold at every Suva bakery and made in every Fijian household for special occasions.
On the plate
Cut a wedge of cassava cake — interior is dense, moist, slightly chewy, with visible flecks of coconut. Bite: cassava's mild starchy sweetness, coconut milk's tropical fat, condensed milk's caramelized depth, vanilla aromatic. The dense-chewy texture is unlike any wheat-flour cake. With strong coffee, the Fijian afternoon.
How it works
Grated cassava (high in resistant starch) gelatinizes during baking, creating the dense-chewy texture. Coconut milk and condensed milk provide both fat and Maillard-browning compounds. Squeezing excess liquid first prevents the cake from being too wet.
Variations
Pandan cassava cake adds pandan extract — green-tinted. Pineapple cassava cake adds crushed pineapple. Modern version is layered with caramel.
On the Palate
Ingredients
Serves 8
How it's made
8 steps · Show ↓25 min active · 65 min waiting
How it's made
8 steps · Show ↓- 117 min
Grate 1 kg peeled cassava on the fine side of a box grater. Squeeze out excess liquid using a clean cloth.
- 24 min
Preheat oven to 175°C. Grease a 9-inch round cake pan.
- 37 min
In a bowl, combine grated cassava + 400 ml coconut milk + 150 g sugar + 100 g condensed milk + 2 eggs + 1 tsp vanilla extract + ¼ tsp salt + 50 g grated coconut (optional).
- 42 min
Mix well. Pour into the prepared pan.
- 555 min
Bake 50-60 min until the top is deeply golden and a skewer comes out mostly clean (some moistness is fine).
- 622 min
Cool in pan 20 min. Turn out onto a rack.
- 73 min
Optional topping: brush the top with 3 tbsp condensed milk + 1 tbsp butter mixture; broil 2 min for caramelized finish.
- 811 min
Cool completely. Slice into wedges or squares. Serve at room temperature.
