Cayman Cassava Cake (Heavy Cake)

Of all the local deserts, heavy cake is a mainstay on the Cayman Islands.


  • 3 lb. grated cassava
  • 2 lb. light brown sugar
  • 2 cans coconut milk (14 ounce)
  • 2 tbsp. vanilla extract
  • 1 tsp. Cayman Sea Salt
  • 12 tsp. nutmeg
  • 12 tsp. cinnamon
  • 12 tsp. cloves
  • 1 stick margarine or butter, melted
  • 4 heaping teaspoons cornstarch


Step 1

Preheat oven to 350 degrees. In large mixing bowl add cassava and stir in coconut milk and vanilla. Use a little water to rinse the cans and get all of the coconut milk out. Then add brown sugar, salt, cinnamon, cloves and nutmeg. Stir well.

Step 2

In small covered container add cornstarch and just enough water to dissolve. Shake. Then add to contents already in bowl. Add melted margarine or butter. Stir well.

Step 3

Lightly butter glass baking pan and pour in the above mixture in pan. Bake for about an hour or until a firm golden brown is achieved.

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