Saint Vincent Cassava Pone
A dense, moist, and flavorful sweet cake made from grated cassava, coconut, and a blend of warm spices, often enjoyed as a dessert or snack.
🧂 Ingredients
- 4 cups Grated cassava (yuca)
- 1 cup Grated coconut
- 1/2 cup Mashed pumpkin
- 1.25 cups Brown sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 6-8 tbsp Softened butter
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 1.5 cups Coconut milk
- 1/2 tsp Salt
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish.
💡 Tip: Using a greased dish prevents the pone from sticking. - 2
In a large bowl, combine the grated cassava, grated coconut, mashed pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, softened butter, vanilla extract, almond extract, coconut milk, and salt.
💡 Tip: Ensure all ingredients are well combined for even flavor distribution. - 3
Mix thoroughly until a thick, cohesive batter forms. It will be quite dense.
💡 Tip: You can use your hands to ensure everything is well incorporated. - 4
Pour the mixture into the prepared baking dish and spread evenly.
💡 Tip: A spatula or the back of a spoon can help to smooth the top. - 5
Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown and firm to the touch.
💡 Tip: Oven temperatures can vary, so check for doneness after 1 hour and 15 minutes. - 6
Let the cassava pone cool in the dish for at least 15-20 minutes before cutting into squares and serving.
💡 Tip: Cooling allows the pone to set, making it easier to slice and serve.
💡 Pro Tips
- ✓If fresh cassava is unavailable, frozen grated cassava can be used.
- ✓Adjust the sugar and spices to your personal preference.
- ✓Cassava pone can be served warm or at room temperature.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add raisins or candied ginger for extra texture and sweetness.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.