A dense, golden, and subtly sweet Fijian cake made from grated cassava and coconut, steamed or baked to a tender perfection.
Tavioka cake — named from the Fijian word for cassava — is a quintessential Fijian sweet treat found at market stalls, community gatherings, and home celebrations across the islands. Grated raw cassava is mixed with coconut cream, sugar, and a little butter, then baked until it sets into a dense, slightly chewy cake with a caramelised golden top. It requires no flour, making it naturally gluten-free, and its richness comes entirely from the cassava and coconut. The texture sits somewhere between a pudding and a cake — satisfyingly dense with a moist, coconutty crumb.
Sirve 12
Peel and finely grate the cassava. Squeeze out as much liquid as possible using a clean cloth or pressing in a sieve.
In a large bowl, combine the grated cassava, coconut cream, sugar, melted butter, beaten eggs, vanilla, and salt. Stir until well combined.
Pour into a greased 23 cm square baking tin. Sprinkle desiccated coconut on top. Bake at 180°C for 55–60 minutes until golden and a skewer comes out clean.
Allow to cool completely in the tin before cutting into squares. The cake firms up as it cools.
Squeeze the grated cassava very well — excess moisture makes the cake gummy.
Frozen grated cassava (available in Asian stores) can be used; thaw and squeeze dry.
The cake is best the day after baking when the flavours deepen.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Add 1 teaspoon of freshly grated ginger to the batter for spice.
Swirl in pandan extract for a vibrant green colour and aroma.
Top with toasted shredded coconut for extra texture.
Vegetariano: intercambie la proteína por champiñones ostra rey asados, tofu ahumado o garbanzos cocidos — ajuste el condimento ligeramente hacia arriba para compensar.
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Cassava was introduced to Fiji from South America via the Pacific trade routes in the 19th century and rapidly became a dietary staple. Tavioka cake evolved as a festive sweet that showcased cassava's versatility beyond savory applications.
Tinned cassava is too soft and wet for this recipe. Fresh or frozen raw grated cassava is essential.
The cassava was not squeezed dry enough, or the oven temperature was too low. Ensure you remove as much liquid as possible before mixing.
Sí — la mayoría de los componentes se pueden preparar hasta un día antes y refrigerar por separado. Recaliente suavemente y ensamble justo antes de servir para que las texturas permanezcan distintas.
Manténgase cerca del papel que juega cada ingrediente: intercambie aromáticos por similares (echalota por cebolla, lima por limón) y mantenga el balance grasa-ácido-sal intacto. Las mezclas de especias generalmente se pueden aproximar con lo que está en la alacena.
Por porción (130g) · 12 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.