Caymanian Heavy Cake

About This Recipe

Heavy cake is the beloved national dessert of the Cayman Islands. Made from grated cassava and coconut, sweetened with brown sugar and spiced with cinnamon and nutmeg, it lives up to its name with a rich, dense texture.

Ingredients

Serves 12

• 1 kgcassava(peeled and finely grated)
• 2 cupsdesiccated coconut
• 1.5 cupsbrown sugar
• 1 tspcinnamon
• 0.5 tspnutmeg
• 1 cancoconut milk(400 ml)

Instructions

1. 1

   Combine

   Mix grated cassava, desiccated coconut, sugar, cinnamon, and nutmeg in a large bowl.

2. 2

   Add coconut milk

   Pour in coconut milk and stir until a thick, uniform batter forms.

3. 3

   Bake

   Spread into a greased 23 × 33 cm baking dish. Bake at 180 °C for 55–60 minutes.

   The cake is done when a skewer comes out clean and the top is golden brown.

4. 4

   Cool and cut

   Cool completely before cutting into squares — the texture firms as it cools.

Variations

• •

  Add raisins or mixed dried fruit.

• •

  Drizzle with condensed milk for extra sweetness.

Storage

Store airtight at room temperature up to 3 days; refrigerate up to 1 week.

Frequently Asked Questions