Dense, sweet cassava cake baked with coconut milk and brown sugar — a popular Palauan party dessert.
Cassava cake appears across the Pacific and Southeast Asia in countless variations. Palau's version is denser and less sweet than its Filipino cousin, using more coconut milk and brown sugar for a deeper, caramel-like flavour. Served at birthday parties, holidays and church gatherings, it is baked in a large tray and cut into squares — humble yet utterly irresistible when still warm from the oven.
Serves 12
Preheat oven to 180°C. Grease a 23×33 cm baking tray.
Combine grated cassava, coconut milk, brown sugar, eggs and vanilla in a large bowl. Mix well until sugar dissolves.
Pour batter into the prepared tray. Bake 40–45 minutes until a skewer comes out clean and the top is golden brown.
Allow to cool 20 minutes before cutting into squares. Serve warm or at room temperature.
Squeeze excess moisture from fresh grated cassava before using.
The cake firms up as it cools — don't be alarmed if it seems soft when hot.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Top with a layer of coconut cream custard before baking.
Add grated pandan leaves for colour and fragrance.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store at room temperature up to 2 days, or refrigerate up to 5 days.
Cassava was introduced to the Pacific by Spanish traders in the 16th century and was quickly embraced as a drought-resistant carbohydrate. Cassava cake became a festive staple across Micronesia and Polynesia.
No — grated cassava gives the characteristic dense, chewy texture. Flour produces a different result.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (90g / 3.2 oz) · 12 servings total
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