How to make Cassava Cake

Get your sweet fix on with this delicious Fijian Cassava Cake recipe.

Makes 1 x 8inch cake tin

800g grated cassava

2 tsp baking powder

1 tsp salt

2 tbsp cornflour

1 cup grated coconut

1 cup water

2 eggs

1/2 cup coconut milk

100g melted butter

1 cup sugar

1 tbsp vanilla essence

2 egg yolks

1/2 cup condensed milk

1/2 cup coconut cream

Preheat oven to 160º.

In a large bowl, add cassava, coconut, cornflour, salt and baking powder.

Set aside

In a separate mixing bowl add coconut milk, eggs, sugar, water and vanilla essence. Lastly add melted butter. Whisk wet ingredients.

The add wet ingredients to dry ingredients and mix all ingredients through.

Grease 2 8-inch cake tins.

Add mixture to cake tin

Bake for 40 mins.

Once cooked set out on bench and in separate mixing bowl add egg yolks, condensed milk and coconut cream, whisk well.

Then pour over the baked cake while forking it to ensure the sauce soaks in.

Bake for an additional 10 mins

**when blitzing, make sure to blitz little amounts of cassava at a time to prevent the cassava from being too lumpy**

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