Cassava pone is a sweet dense baked dessert made with grated cassava and grated coconut.
My cassava pone recipe skips the peeling and grating by using frozen grated cassava and coconut, reducing the prep time to just 15 minutes.
This version of cassava pone focuses on the rich, chewy texture of cassava and coconut and the warm, spiced flavours that make pone so irresistible.
Jump to Section:
Why This Recipe Works
- It's a Family Favourite: my mom has been making this recipe for years and always get compliments on it.
- It's Well-Tested: we tested this version of the recipe three times in December 2024 before publishing the recipe.
- The Prep is Easy: using frozen grated cassava and coconut cuts the prep time without sacrificing texture or flavour.
What is Cassava Pone?
Cassava pone (also called Yuca Cake) is a dense, gelatinous dessert popular in Caribbean cuisine, made primarily from grated cassava (yuca), coconut, sugar, and spices like cinnamon and nutmeg.
This baked treat has a rich, caramelized flavour making it a comforting and satisfying sweet that is enjoyed year-round through various parts of the Caribbean.
Ingredients
Every Caribbean family has their preferred version of cassava pone. My family is Trinidadian, and this is what my mom uses in her recipe:
See the recipe card for the complete ingredient list and recipe instructions.
Ingredient Notes & Substitutions
- Grated Cassava (Yuca): a starchy root vegetable with a mild slightly nutty and earthy flavour. I use frozen pre-grated cassava for this recipe.
- Grated Coconut: this recipe requires the grated flesh of dry (mature) coconuts. I use frozen pre-grated coconut for this recipe.
- White Pepper: My grandma used to buy white pepper just for this recipe, so that's what I use. Substitute with black pepper for a stronger flavour. (optional)
- White Sugar: Regular granulated table sugar. Substitute with brown sugar for a stronger caramel flavour.
- Allspice: This is a single spice with a flavour resembling a mix of cinnamon, nutmeg, and cloves. See substitution below.
- Nutmeg: adds a comforting warm nutty flavour, but a little goes a long way. (optional)
- Evaporated Milk ("Carnation Milk"): a shelf-stable dairy product made by removing about 60% of the water from fresh milk, resulting in a thicker, creamier liquid with a slightly caramelized flavour.
- Cinnamon: I used ground cinnamon in this recipe. Substitute with finely grated fresh cinnamon (although it's not very easy to grate).
- Ginger: I prefer to use grated fresh ginger in this recipe, but you can substitute it with a ¼ teaspoon of ground ginger instead.
- Vanilla: this is my mom's flavouring of choice, but my grandmother would have used mixed essence instead. You could also use almond extract.
- Salted Butter: adds richness to the dish. Substitute with plant-based butter if needed.
Allspice Substitute:
Combine ½ teaspoon of cinnamon, ¼ teaspoon of ground cloves and ¼ teaspoon of ground nutmeg. This will give you 1 teaspoon of spice blend, and you can measure the ¼ teaspoon for this recipe from there. Put the rest into an airtight container and save it for later.
These were purchased from a multicultural grocery called Nations Fine Foods, but you may also be able to find them at major groceries like Longos or Food Basics.
Using Fresh Instead of Frozen Ingredients
I have memories of my dad sitting on the kitchen floor, trying to break open a dry coconut with a hammer while my mom grated cassava on an old box grater.
My parents made cassava pone like this every Christmas for years, but it's not my preferred way to make this for two reasons.
- Dried whole coconuts are often rancid inside, and you usually can't tell until you crack them open. At least, that's the situation here in Canada because all of our coconuts are imported.
- Grating the coconut and cassava by hand takes a lot of time and energy.
However, if you want to use fresh ingredients know that the moisture level of the final dish will change. Defrosted coconut and cassava have a lot more moisture than freshly grated.
Variations
There are many different flavour variations for this recipe. Here are just a few ingredients that are commonly found in other pone recipes:
- Grated Sweet Potato (in addition to cassava and coconut)
- Grated Pumpkin (in addition to cassava and coconut)
- Carrots (in addition to cassava and coconut)
- Raisins (about ¼ - ½ cup)
- Condensed Milk (instead of white sugar)
- Ground Clove (in addition to other spices)
- Coconut Milk (instead of evaporated milk)
- Black Pepper (instead of white pepper)
- Angostura Bitters (about 1 teaspoon in addition to spices)
How to Make Cassava Pone
Although it looks like there are many steps to this recipe, it's actually quite simple to make. Once you measure everything, you're going to dump it in a bowl, stir to combine and bake it.
I've chosen to show step-by-step instructions for anyone who might be trying the recipe for the first time, so it's easy to see what you need to do.
Step 1: Add defrosted grated cassava to a mixing bowl.
Step 2: Add defrosted grated coconut to the mixing bowl.
Step 3: Add the sugar and spices. I like to grate fresh nutmeg into pone batter but ground nutmeg also works.
Step 4: Pour in the evaporated milk.
Step 5: Pour in the melted butter.
Step 6: Stir well to combine. The liquid will start to separate as the mixture sits - this is normal.
Step 7: Line the bottom of a greased and floured baking tray with parchment paper. Grease the paper. Pour the mixture into the pan and bake.
Step 8: The pone is done when it is golden brown with darker edges, and a cake tester inserted into the centre comes out clean. Remove cooked pone from the oven and allow to cool completely in the pan.
Step 9: Flip the cold pan over onto a cutting board to remove the pone. Then peel off the parchment paper.
Step 10: Cut the pone into individual servings with a serrated knife.
Note: cooled pone is much easier to cut than warm pone.
I chose to cut my pone into 18 smaller pieces since this dessert is very sweet. You can adjust the size of the slices to suit your preferences.
The Best Part
When the pone is cooked correctly, the edges (ends) become caramelized. This creates a pleasant chewiness and caramel flavour that many people enjoy - so you may find that everyone wants an end piece!
How to Serve Pone
Cassava pone is typically served at room temperature or slightly warm. I personally enjoy a warm slice with a hot cup of tea.
Here are some ways to serve it:
- As a Dessert or Snack: Cut the pone into small squares or rectangles and serve it on its own as a sweet treat with its rich, chewy texture.
- With Tea or Coffee: Pone pairs perfectly with a warm cup of tea, coffee, hot cocoa or hot chocolate, making it an excellent afternoon snack or breakfast addition.
- For Special Occasions: Serve it as part of a dessert spread alongside other traditional Caribbean sweets like sweet bread.
- Plated with a Drizzle: For a fancier presentation, you can drizzle a bit of condensed milk, coconut cream, or caramel sauce over the slices for added indulgence.
- Cold Option: Some people enjoy pone chilled, as the texture becomes even firmer.
No matter how you serve it, pone's unique texture and spiced flavour make it a comforting, satisfying treat.
How to Store It
Make sure to cool the pone completely before using any of these methods to store it.
Storing at Room Temperature: If you plan to eat it within 1-2 days, store it in an airtight container at room temperature in a cool, dry place.
Storing in the Refrigerator: For longer storage, place the pone in an airtight container (or wrap it tightly with plastic wrap) and keep it in the fridge. The pone should stay fresh for 5-7 days.
Storing in the Freezer: For extended storage, wrap the pone tightly in plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw it in the refrigerator or at room temperature before serving.
How to Reheat Pone
To reheat, warm slices briefly in the microwave or oven.
Frequently Asked Questions
I personally don't like the texture of pone made with desiccated coconut, but you could try unsweetened shredded coconut. The moisture level in the recipe will change, though. I'd sooner use freshly grated coconut (but frozen pre-grated is the best option for convenience).
Yes, traditional pone recipes use freshly grated cassava and dry coconut. You can grate these using a food processor to speed up the process.
You could try baking this in two round 9" cake pans, but the height of the pone will be shorter. King Arthur Flour has a great article on alternative baking pan sizes that you might find helpful.
I hope you enjoy this cassava pone recipe. Let me know in the comments what you usually add to your pone recipe!
• Recipe •
Cassava Pone
Equipment
- 1 Baking Pan (Non-stick or Pyrex), Rectangle 9" W x 13" L x 2" H
Ingredients
- 4 cups frozen grated cassava, defrosted but not drained (32oz)
- 2 cups frozen grated coconut, defrosted but not drained (16oz)
- 1 cup white granulated sugar, or brown sugar
- ¼ teaspoon white pepper, or black pepper (optional)
- ¼ teaspoon allspice, (see substitution in note)
- ⅛ teaspoon ground nutmeg, or freshly grated
- ¼ teaspoon ground cinnamon
- ¾ teaspoon ginger, grated (substitute with ¼ teaspoon ground ginger)
- 1 teaspoon vanilla extract
- 1 ½ cups evaporated milk, (1 can of Carnation milk)
- ½ cup salted butter, melted
Instructions
- Preheat oven to 350℉ (180°C).
- In a large mixing bowl, add the cassava, coconut and sugar.
- Next, add all of the seasonings included the vanilla extract.
- Lastly, add the evaporated milk and melted butter.
- Mix the ingredients together well to combine.
- Grease and flour the baking dish. Then line the bottom of the pan with a piece of parchment paper and grease the top of it with butter as well.
- Pour the mixture into the prepared pan.
- Bake for 60 minutes, or until the pone is golden brown on top with darker edges. A cake tester or knife should come out clean when inserted into the middle of the pone.
- Allow the pone to cool completely in the baking dish. Then turn it out onto a cutting board, peel off the parchment paper and cut into slices using a serrated knife.
Notes
Shareba Abdul says
This cassava pone is a family favourite at my house — we make it every year for the holidays. I hope you love it as much as I do!