Fijian Cassava Cake Recipe (Tavioka Cake with Coconut)
, by Domalco, 2 min reading time
A soft, chewy baked cake made from grated tavioka (cassava) and lolo (coconut cream). A Fiji favourite for church fundraisers, birthdays and Christmas.
Photo: Daniel Dan / Unsplash
Every Fijian family has a cassava cake recipe. Made with freshly grated tavioka (cassava) and rich lolo (coconut cream), it bakes into a golden, soft and slightly chewy cake. It turns up at church soqo (gatherings), school fundraisers, birthdays and Christmas. It's naturally gluten-free, too.
Fijian words in this recipe
- tavioka (cassava)
- lolo (coconut cream)
- niu (coconut)
- suka (sugar)
- soqo (gathering, function)
- vakalolo (cooked with coconut cream; also the name of a related steamed pudding)
Ingredients
Makes one 23 × 33 cm cake (about 20 pieces) · Prep 25 min · Bake 60–70 min
- 1 kg tavioka (cassava), peeled and finely grated (or frozen grated cassava, thawed)
- 1 cup suka (sugar)
- 2 cups lolo (coconut cream)
- 100 g butter, melted
- 2 eggs
- 1 tsp vanilla essence
- Pinch of salt
- Optional: ½ cup grated fresh coconut, or 1 ripe banana, mashed
Method
- Heat the oven to 180°C. Grease a 23 × 33 cm baking tin.
- Grate the tavioka. Peel the cassava, cut out the woody core, and grate it finely. Squeeze out any excess liquid with your hands. This stops the cake from going gluey.
- Mix. In a large bowl, whisk the eggs and sugar, then add the lolo, melted butter, vanilla and salt. Stir in the grated tavioka (and coconut or banana, if using) until evenly combined.
- Bake. Pour into the tin, smooth the top and bake for 60–70 minutes until golden brown on top and set in the middle.
- Optional topping. For a richer top, pour ½ cup of extra lolo mixed with 2 tbsp sugar over the cake for the last 15 minutes and return it to the oven until browned.
- Cool. Let it cool completely before cutting. Cassava cake firms up as it cools.
Safety tip: Never eat raw cassava. It contains natural compounds that are only safe once fully cooked, so make sure the cake is baked right through.
Frequently asked questions
Can I use frozen cassava?
Yes. Frozen grated cassava is easy and works well. Thaw it and squeeze out the extra water before using.
How long does cassava cake keep?
Up to 3 days in an airtight container in the fridge. Warm it briefly before serving.
Bake it with Domalco
Find bakeware and cake tins, graters, coconut scrapers and mixing bowls at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.
Try next: Lovo and vakalolo pudding · Palusami