Cassava Cake With Coconut Drizzle

Cassava Cake with Coconut Drizzle is a popular dessert in Fijian cuisine, known for its sweet and tropical flavors. This delicious cake is made with grated cassava, coconut milk, and a touch of fragrant vanilla, then topped with a luscious coconut drizzle.

Cassava Cake With Coconut Drizzle

Ingredients

  • 3 cups grated cassava
  • 1 cup coconut milk
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup condensed milk
  • 1/4 cup coconut cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking dish.
  2. In a large bowl, combine the grated cassava, coconut milk, sugar, melted butter, and vanilla extract. Mix well.
  3. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
  4. Bake in the preheated oven for 1 hour, or until the top is golden brown and set.
  5. While the cake is baking, prepare the coconut drizzle by combining the sweetened shredded coconut, condensed milk, and coconut cream in a small bowl.
  6. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
  7. Drizzle the coconut mixture over the warm cake, then let it cool completely before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Fat
10g
Protein
3g

Supplies

9x9 inch baking dish Mixing bowl Spatula

Tools

Oven

Serving suggestions

Serve the Cassava Cake with Coconut Drizzle as a delightful dessert for a tropical-themed dinner party or enjoy it with a cup of hot tea for a cozy afternoon treat.

Tips & tricks

For an extra indulgent touch, sprinkle some toasted coconut flakes on top of the cake before serving.

Cost

$10