Grated cassava mixed with coconut cream and sugar, baked until golden with a chewy, sweet interior. A Fijian celebration dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving platter
Garnishes: coconut shavings, powdered sugar
Accompaniments: tea, fresh fruit
Instructions
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1
Preheat oven to 180C and grease a baking dish.
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2
Peel and finely grate the cassava into a large bowl.
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3
Mix in coconut cream, sugar, melted butter, eggs, vanilla, and salt until well combined.
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4
Pour the batter into the prepared dish and smooth the top.
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5
Bake for one hour until the top is golden brown and the center is set.
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6
Allow to cool for twenty minutes, then cut into squares and serve.
Did You Know?
Cassava cake is the most popular dessert at Fijian church fundraisers and community events.
Chef's Notes
Equipment Tips
- grater
- baking dish
- mixing bowl
Garnishing
coconut shavings, powdered sugar
Accompaniments
tea, fresh fruit
The Story Behind Cassava Cake
Cassava cake, known locally as tavioka cake, is a beloved Fijian dessert that emerged after the introduction of cassava to the Pacific Islands. The tuberous root was rapidly adopted into Fijian agriculture and cuisine, becoming one of the island's most important staple crops alongside taro and breadfruit.
On the Calendar: This cake appears at birthday celebrations, church fundraisers, community gatherings, and holiday feasts. It is one of the first desserts Fijian children learn to make.
Then & Now: Traditional recipes used only cassava and coconut, but modern versions incorporate butter, eggs, and vanilla, reflecting the influence of colonial-era baking traditions blended with indigenous ingredients.
Legacy: Cassava cake represents the fusion of Pacific staple crops with introduced baking techniques, creating a dessert that is uniquely Fijian and deeply loved.
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