Cassava Cake

Name: Cassava Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Nauruan
Ingredients: 500g cassava, peeled and grated; 1 cup coconut milk; 1/2 cup sugar; 2 tbsp butter, melted; 1/4 tsp salt; 1 tsp vanilla extract; 1/4 cup grated coconut; Banana leaf for lining

Cassava Cake (kah-SAH-vah kayk)

Baked Cassava and Coconut Cake

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 269 kcal

Grated cassava mixed with coconut milk and sugar, baked until golden with a chewy texture.

Nutrition & Info

Protein 3.0g

Carbs 44.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

grater baking pan oven

Presentation Guide

Vessel: plate

Garnishes: coconut shavings

Accompaniments: tea

Ingredients

500g cassava, peeled and grated
1 cup coconut milk
1/2 cup sugar
2 tbsp butter, melted
1/4 tsp salt
1 tsp vanilla extract
1/4 cup grated coconut
Banana leaf for lining

Instructions

1
Peel and finely grate cassava.
2
Mix with coconut milk, sugar, butter, salt, and vanilla.
3
Stir in grated coconut.
4
Line baking pan with banana leaf or parchment.
5
Pour mixture into pan and smooth top.
6
Bake at 180C for 40 minutes until golden and set.

💡

Did You Know?

Cassava cake keeps well without refrigeration, making it perfect for Nauru's tropical climate.

Chef's Notes

Equipment Tips

grater
baking pan
oven

Garnishing

coconut shavings

Accompaniments

tea

The Story Behind Cassava Cake

Cassava was introduced to Nauru and became an important crop because of its resilience in poor coral soils. Baking it into a sweet cake with coconut is a preparation shared across many Pacific islands.

The chewy, golden cake is sweet enough for dessert but sturdy enough for a snack.

Cassava cake is a fixture at church gatherings and community celebrations on Nauru.

🕐 Traditionally enjoyed dessert, celebrations 📜 Origins: 19th century

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