Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 50 minutes
Totaltime: 1 hour 0 minutes

this cake and variants of it are commonly found throughout parts of the Pacific and Southeast Asia


  • 2 packages grated cassava* (2 lbs total; can be found in the frozen sections of Asian/Latin grocery stores; common Filipino ingredient)
    1/3 cup of honey or coconut sugar, or 1/2 c maple syrup
    1/2 tsp sea salt
    1 tsp vanilla
    1 tsp cinnamon
    1/2 cup coconut cream


  • Mix all ingredients in a large bowl. Pour into greased 9x9 pan. Bake at 400 degrees for 40-50 minutes or until brown on top and tester comes out clean.
    Enjoy with afternoon or morning tea.

    * If you have cassava root, grate it in a food processor and boil it for about 5 minutes to be able to use it in the recipe.
Have you tried the recipe?

Fijian cassava cake

Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook

Newsletter sign up