Bertrand Jang's Cassava Coconut Cake


For the Cake

3 medium cassava (yuca)
3 cups fresh grated coconut
3 cups raisins, plumped in 3 cups boiling water until soft
3 very ripe vudi plantains
¼ cup minced crystallized ginger (optional)
3 tbsp virgin coconut oil
1tbsp lemon or cumquat juice

For the Topping

1/2 cup honey
1 cup fresh diced pineapple
1 cup diced mango
1 blade lemongrass
1 lemon leaf (draunimole)
Smidgen Vanilla paste (optional)


  1. For the cake, peel the cassava and shred in a food processor or grate
  2. Place the shredded cassava in a bowl
  3. Mash in the ripe plantain
  4. Drain the raisins well
  5. Add to the cassava mix along with the ginger (if used)
  6. Add the fresh grated coconut and citrus juice
  7. Mix well
  8. Add the coconut oil
  9. Mix all ingredients well
  10. Pour and pat into oiled cake pans (oil with coconut oil), preferably lined with softened banana leaves
  11. Bake in oven at 350 f degrees for 30-45 minutes or until the cake is lightly browned and the center is cooked
  12. Let cake mostly cool
  13. Turn cake out onto a plate or cake rack and peel off the leaves (if used)
  14. For the topping heat the honey to reduce
  15. Add the pineapple, lemongrass, lemon leaf, vanilla and mango and heat through
  16. Remove the lemongrass and lemon leaf from topping, pour onto the cake

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