New Caledonian Cassava Cake

About This Recipe

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 — 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 — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 8

• 500 ggrated cassava(fresh or frozen, thawed)
• 200 mlcoconut cream
• 100 gsugar
• 2 largeeggs
• 1 tspvanilla extract

Instructions

1. 1

   Preheat oven

   Preheat oven to 175°C. Grease a 20 cm baking tin.

2. 2

   Mix batter

   Combine grated cassava, coconut cream, sugar, eggs, and vanilla. Stir until well blended.

3. 3

   Bake

   Pour batter into prepared tin and bake for 40–45 minutes until set and golden on top.

4. 4

   Cool and serve

   Allow to cool in the tin for 15 minutes before slicing. Serve at room temperature.

Variations

• •

  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 — 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.

Storage

Store covered at room temperature for 2 days or refrigerate for up to 5 days.

Frequently Asked Questions