Cassava Cake Fiji Style With Custard Topping Option


Cassava cake:
2 cups grated cassava/yucca
1 cup (8 fl. oz) coconut cream
1/2 cup dark brown sugar
1 tsp freshly grated ginger
1/2 tsp freshly grated nutmeg
pinch of salt
1 egg yolk* (optional)

Custard Topping:
2 egg yolks
1/2 cup coconut cream
4 oz of coconut condensed milk (or regular condensed milk)
1/4 tsp freshly grated nutmeg
pinch of salt


  1. Preheat an oven to 375 degrees Fahrenheit. Grease a 9 inch baking pan and line with parchment paper.
  2. Whisk the cassava, coconut cream, dark brown sugar, ginger, nutmeg, pinch of salt and egg yolk (if using) together in a bowl until thoroughly combined. 
  3. Pour mixture into the greased baking pan and bake for 30 minutes.  
  4. Meanwhile, prepare the custard topping. Add all of the ingredients into a mixing bowl and whisk until very well combined. 
  5. Once the cassava cake is slightly browned and cooked, remove from the oven and add custard topping. 
  6. Bake for an additional 15 minutes or until the custard is jiggly.
  7. Let cake cool to room temperature before slicing and serving. 

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