new-caledoniandessert
New Caledonian Cassava Cake
A dense, sweet cassava cake fragrant with coconut and vanilla.
Prep
15 min
Cook
45 min
Servings
8
Difficulty
Easy
★★★★★
4.5(51 ratings)#cassava#coconut#cake#baked#sweet
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.
Ingredients
Serves 8
- 500 ggrated cassava(fresh or frozen, thawed)
- 200 mlcoconut cream
- 100 gsugar
- 2 largeeggs
- 1 tspvanilla extract
Instructions
- 1
Preheat oven
Preheat oven to 175°C. Grease a 20 cm baking tin.
- 2
Mix batter
Combine grated cassava, coconut cream, sugar, eggs, and vanilla. Stir until well blended.
- 3
Bake
Pour batter into prepared tin and bake for 40–45 minutes until set and golden on top.
- 4
Cool and serve
Allow to cool in the tin for 15 minutes before slicing. Serve at room temperature.
Pro Tips
- →
Squeeze excess moisture from fresh cassava before using.
- →
A knife inserted in the centre should come out clean when done.
Variations
- •
Add desiccated coconut to the batter for texture.
- •
Drizzle condensed milk over the top before baking.
Storage
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
History & Origin
Cassava was introduced to Pacific islands and quickly became a beloved staple, especially in baked sweets throughout Melanesia.
Frequently Asked Questions
Can I use cassava flour?
No — this recipe requires grated raw cassava for the correct texture.
Nutrition Facts
Per serving · 8 servings total
Calories240kcal
Protein3g
Carbohydrates46g
Fat6g
Fiber2g
Protein3g
Carbs46g
Fat6g
Time Summary
Prep time15 min
Cook time45 min
Total time60 min
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More New-caledonian Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes