Keke Maniota

Keke Maniota is a tender island-style cake made from grated cassava, cherished across the Pacific for its comforting richness and simplicity. Rooted in family kitchens and community gatherings, it balances the creaminess of coconut milk with gentle sweetness from sugar, often enriched by butter and scented with a touch of vanilla extract. The method below preserves tradition while fitting smoothly into a modern kitchen.

Ingredients

• 6 cups finely grated cassava (well-drained)
• 1 can (14 oz / 400 ml) coconut milk
• 3/4 cup sugar
• 4 tbsp melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking powder (optional, for a lighter crumb)
• 1/2 cup shredded coconut (optional, for topping)
• 1 tbsp oil (for greasing)
• 1 pliable banana leaf (optional, for lining)

Preparation

1. Prepare the pan: If using a banana leaf, rinse and briefly warm it over low heat or in a dry skillet until flexible, then line a 9-inch square baking pan. Lightly brush the surface with oil. If not using a leaf, grease the pan with oil.
2. Ready the base: Peel and grate the cassava finely. Gather the grated cassava in a clean towel and squeeze out excess moisture for a custardy yet well-set crumb.
3. Melt the fat: Gently melt the butter and let it cool slightly so it doesn’t scramble the eggs later.
4. Heat the oven: Preheat to 350°F (175°C) and position a rack in the center.
5. Build the batter, part 1: In a large bowl, whisk the eggs with the sugar and salt until glossy and slightly thickened.
6. Build the batter, part 2: Stir in the coconut milk and vanilla extract until smooth and homogenous.
7. Combine: Fold in the grated cassava and the baking powder (if using). Stream in the melted butter and fold just until evenly incorporated.
8. Pan and top: Scrape the batter into the prepared pan and smooth the surface. If you like, sprinkle the top evenly with shredded coconut.

Cooking

1. Bake: Set the pan on the center rack and bake until the top is lightly golden and a tester comes out mostly clean, about 45 to 55 minutes.
2. Cool: Let the cake rest in the pan for 15 minutes, then lift or turn it out to a rack to cool until just warm.

Serving and Enjoying

Slice into neat squares and serve warm or at room temperature. The natural starch of cassava gives a pleasantly chewy crumb, while the coconut milk keeps the cake moist. A light brush of melted butter on top is optional, and a final sprinkle of toasted shredded coconut adds aromatic crunch.

Tips and Variations

• Texture control: For a firmer bite, squeeze the grated cassava very well; for a softer custard-like center, leave a touch more moisture.
• Sweetness: Adjust the sugar to taste; some families prefer a lightly sweet snack, others a full-on dessert profile.
• Dairy-free swap: Replace the butter with equal oil for a dairy-free version.
• Coconut accent: Fold some shredded coconut into the batter in addition to the topping for extra texture.
• No leaf, no problem: If you don’t have a banana leaf, simply grease the pan with oil and, if desired, line with parchment for easy release.
• Aroma: The vanilla extract subtly lifts the flavor of the cassava and the richness of coconut milk without overpowering them.