Cayman Heavy Cake

Background

Cayman Heavy Cake is the Cayman Islands’ beloved heritage dessert, built on the island staple of grated cassava and enriched with creamy coconut milk, caramel notes of brown sugar, a buttery crumb from melted butter, and warm spice from cinnamon, nutmeg, and a touch of ginger. Traditionally baked low and slow until the edges are sticky-chewy and the center sets like a dense pudding, this sweet keeps well and travels beautifully. Families often personalize the batter with a splash of dark rum, tender bites of raisins, or flecks of grated coconut, making each pan a reflection of home cooks’ preferences.

Ingredients

• 2 lb finely grated cassava (peeled)
• 1 can (13.5 oz) coconut milk
• 1 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup melted butter
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger (optional)
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 1/2 cup raisins (optional)
• 1/4 cup dark rum (optional)
• 1 cup grated coconut (optional)

Preparation

Before you start

Heat the oven to 325°F. Grease and line a 9-inch square pan (or similar volume) for easy release.

Step-by-step

1. Prep the root: Peel and finely grate the cassava. If the shreds weep a lot of liquid, lightly gather and squeeze by hand just to remove excess surface moisture; keep the natural starch.
2. Make the wet base: In a large bowl, whisk the coconut milk, evaporated milk, melted butter, vanilla extract, and, if using, dark rum until smooth.
3. Combine the dry mix: In a separate bowl, stir together the granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, ginger, and salt.
4. Build the batter: Whisk the dry mix into the wet base until evenly hydrated. Fold in the grated cassava, then add the grated coconut and the raisins if using. The mixture will be thick and spoonable.
5. Pan and bake: Scrape the batter into the prepared pan, smoothing the top. Bake until the center is set, the top is deep golden, and the edges turn sticky-chewy, about 2 hours.
6. Cool to slice: Let the cake rest in the pan until just warm and set before slicing into squares.

How to Enjoy

Serve warm or at room temperature in small squares—the texture is dense and satisfying, with caramelized edges and a softly fudgy center. Enjoy it with tea or coffee, take it on picnics, or offer it at celebrations alongside tropical fruit. The flavor deepens as it rests, making leftovers especially rewarding.

Tips and Notes

• For a softer set, stir in a small extra splash of coconut milk before baking.
• For a firmer slice, add an extra tablespoon of all-purpose flour.
• If you love more spice, increase the cinnamon slightly or grate a touch more nutmeg.
• To amp up fruitiness, fold in more raisins and a handful of toasted grated coconut.