This baked cassava cake is a staple at New Caledonian celebrations. Grated cassava is mixed with coconut cream, sugar, and vanilla, then baked until firm with a golden crust. This new caledonian cassava cake is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Sweetness here is controlled β balanced by acidity, salt or bitterness so each bite invites another. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special β humble enough for a weeknight, generous enough for company.
Serves 8
Preheat oven to 175Β°C. Grease a 20 cm baking tin.
Combine grated cassava, coconut cream, sugar, eggs, and vanilla. Stir until well blended.
Pour batter into prepared tin and bake for 40β45 minutes until set and golden on top.
Allow to cool in the tin for 15 minutes before slicing. Serve at room temperature.
Squeeze excess moisture from fresh cassava before using.
A knife inserted in the centre should come out clean when done.
Weigh dry ingredients on a scale instead of using cups β 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.
Add desiccated coconut to the batter for texture.
Drizzle condensed milk over the top before baking.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β 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 covered at room temperature for 2 days or refrigerate for up to 5 days.
Cassava was introduced to Pacific islands and quickly became a beloved staple, especially in baked sweets throughout Melanesia.
No β this recipe requires grated raw cassava for the correct texture.
Yes β 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 β 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 Β· 8 servings total
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