Tavioka Cake (Fijian Cassava Cake)

About This Recipe

Tavioka cake — named from the Fijian word for cassava — is a quintessential Fijian sweet treat found at market stalls, community gatherings, and home celebrations across the islands. Grated raw cassava is mixed with coconut cream, sugar, and a little butter, then baked until it sets into a dense, slightly chewy cake with a caramelised golden top. It requires no flour, making it naturally gluten-free, and its richness comes entirely from the cassava and coconut. The texture sits somewhere between a pudding and a cake — satisfyingly dense with a moist, coconutty crumb.

Ingredients

Serves 12

• 800 gfresh cassava, peeled and finely grated
• 400 mlcoconut cream
• 200 gcaster sugar
• 60 gunsalted butter, melted
• 3eggs, beaten
• 1 tspvanilla extract
• ½ tspsalt
• 1 tbspdesiccated coconut (for topping)

Instructions

1. 1

   Prepare cassava

   Peel and finely grate the cassava. Squeeze out as much liquid as possible using a clean cloth or pressing in a sieve.

2. 2

   Mix batter

   In a large bowl, combine the grated cassava, coconut cream, sugar, melted butter, beaten eggs, vanilla, and salt. Stir until well combined.

3. 3

   Bake

   Pour into a greased 23 cm square baking tin. Sprinkle desiccated coconut on top. Bake at 180°C for 55–60 minutes until golden and a skewer comes out clean.

4. 4

   Cool and cut

   Allow to cool completely in the tin before cutting into squares. The cake firms up as it cools.

Variations

• •

  Add 1 teaspoon of freshly grated ginger to the batter for spice.

• •

  Swirl in pandan extract for a vibrant green colour and aroma.

• •

  Top with toasted shredded coconut for extra texture.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

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

Frequently Asked Questions