Christine Anu's moist cake has plenty of tropical flare with the pineapple and cassava and is topped with a vanilla custard, served with ice-cream.






Skill level

Average: 3.1 (40 votes)


  • butter, for greasing
  • 2 large eggs
  • 450 g frozen grated cassava, thawed but not drained
  • 395 g condensed milk
  • 400 g coconut milk
  • 440 g can crushed pineapple in juice, drained
  • ⅛ tsp cardamom
  • ice–cream, to serve

Custard topping

  • 200 g condensed milk
  • 60 ml (¼ cup) thickened cream
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 tbsp coconut sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven 180°C. Grease a 30 cm x 23 cm ceramic baking dish.
  2. Place the eggs, cassava and condensed milk in a bowl and stir to combine well. Add the coconut milk, drained pineapple and the cardamom and whisk until combined. Pour into the greased dish and bake for 50 minutes - 1 hour or until a skewer withdraws clean. Remove from the oven and allow to cool slightly while making the topping.
  3. For the topping, place the condensed milk, cream and vanilla in a small saucepan and bring to just below the boil. Lightly beat the eggs and sugar in a bowl, then gradually whisk in the hot milk mixture until well combined. Pour over the cake, then return to the oven and bake for another 15 minutes or until caramelised. Serve with ice-cream.



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Photography by Adam Liaw.