Chewy, caramelized cassava cake with brown sugar and coconut — a beloved Palauan confection.
This traditional Palauan cake celebrates cassava root with a dense, chewy crumb and deeply caramelized brown sugar flavor. Grated cassava is mixed with brown sugar, condensed milk, and coconut, then baked until the top browns and the interior remains moist. It's served as a special occasion dessert or given as a gift.
Serves 12
Combine grated cassava, brown sugar, condensed milk, coconut, eggs, and vanilla in a large bowl. Mix well.
Press mixture firmly into a greased 8x8 inch baking pan, creating an even layer.
Bake at 180°C (350°F) for 35–40 minutes until the top is golden brown but the center is still slightly moist.
Cool completely before cutting into 12 squares. The cake will firm up as it cools.
Fresh cassava is ideal; frozen grated cassava works well too.
Don't overbake — the cake should be slightly moist, not dry.
Brown sugar is essential for the caramel notes.
Add diced pineapple for tanginess
Mix in toasted sesame seeds for nuttiness
Make with half cassava and half taro
Wrap in foil and refrigerate up to 5 days. Freezes well for 2 months.
Cassava was introduced to Palau and adapted into the local food culture. Cassava cake became a staple dessert and cultural symbol of Palauan hospitality.
Asian and Latin American markets carry fresh, frozen, or vacuum-sealed cassava root.
Not directly — tapioca starch has a different texture. Stick with grated cassava root.
Per serving (80g) · 12 servings total
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