Fijian Cassava Cake adds another useful Pacific island recipe to the archive, giving readers a broader one-stop collection that covers drinks, sides, desserts, breads, and main dishes from island food traditions and modern home kitchens. This version is rewritten in an original practical format from a public recipe source.
If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.
Ingredients
- 4 cups grated cassava
- 1 cup coconut milk
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Squeeze excess liquid from grated cassava.
- Mix cassava with coconut milk, sugar, eggs, butter, vanilla, and salt.
- Pour into a greased baking dish.
- Bake until set and golden at the edges.
- Cool before slicing.
Helpful Tips
- Use ripe fruit or fresh seafood where the recipe depends on natural sweetness or texture.
- Taste before serving and adjust salt, sweetness, citrus, or coconut richness to fit the ingredients you have.
FAQ
What is fijian cassava cake?
It is a Pacific island recipe added to broaden the archive with source-backed ingredients and a practical home-cooking method.
Can I make it ahead?
Many parts can be prepared ahead, but fried foods and fresh drinks are best served soon after making.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 95 kcal |
| Fat | 10.7 g |
| Saturated Fat | 6.7 g |
| Carbohydrates | 137.6 g |
| Protein | 9.1 g |
| Sodium | 4922.6 mg |
| Cholesterol | 101.8 mg |
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