📝 About This Recipe
A beloved treasure of the West Indies, Cassava Pone is a uniquely dense, moist, and chewy cake that sits perfectly between a pudding and a bread. This rustic dessert showcases the earthy sweetness of yuca (cassava) and tropical coconut, heightened by the warmth of ginger and aromatic spices. It is a nostalgic comfort food that captures the vibrant soul of Caribbean home cooking in every sticky, golden-brown bite.
🥗 Ingredients
The Root Base
- 2 pounds Fresh Cassava (Yuca) (peeled and finely grated)
- 1/2 pound Fresh Pumpkin or Calabaza (peeled and finely grated for color and moisture)
- 1 cup Dry Coconut (freshly grated or unsweetened desiccated)
The Sweetener and Liquids
- 1.5 cups Brown Sugar (packed)
- 1.5 cups Coconut Milk (full-fat for richness)
- 4 tablespoons Unsalted Butter (melted)
- 1/2 cup Evaporated Milk (adds a creamy depth)
Spices and Aromatics
- 2 tablespoons Fresh Ginger (finely grated)
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Allspice
- 1/2 teaspoon Salt
- 1/2 cup Black Raisins (optional, for bursts of sweetness)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking pan or a large ceramic dish with butter.
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2
Prepare the cassava by peeling off the brown waxy skin and the pinkish inner layer. Grate the cassava using the finest side of a box grater into a large mixing bowl.
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3
Grate the pumpkin and the fresh coconut. Add them to the bowl with the grated cassava and toss them together until evenly combined.
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4
In a separate medium bowl, whisk together the brown sugar, melted butter, coconut milk, and evaporated milk until the sugar has mostly dissolved.
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5
Stir the grated ginger, vanilla extract, cinnamon, nutmeg, allspice, and salt into the wet mixture.
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6
Slowly pour the liquid mixture over the grated cassava and pumpkin. Use a sturdy wooden spoon to mix everything together until you have a thick, heavy batter.
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7
If using raisins, fold them in gently at this stage so they are distributed evenly throughout the batter.
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8
Pour the batter into the prepared baking dish, smoothing the top with a spatula. The batter should be about 1 to 1.5 inches thick.
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9
Place the dish on the middle rack of the oven and bake for 60 to 70 minutes.
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10
Check for doneness: the edges should be dark golden brown and pulling away slightly from the sides, and the center should be firm to the touch.
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11
For a traditional finish, you can brush the top with a little extra melted butter 10 minutes before the end of baking for a glossy, rich crust.
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12
Remove from the oven and place on a wire rack. It is crucial to let the pone cool completely in the pan for at least 2 hours; it needs this time to set into its signature dense texture.
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13
Once cooled, slice into small squares or diamonds and serve at room temperature.
💡 Chef's Tips
Always use the fine side of the grater; larger shreds will result in a woody texture rather than a smooth pudding-like consistency. If using frozen grated cassava, ensure it is fully thawed and squeeze out excess moisture before measuring. The pumpkin is essential for a vibrant orange hue and moisture, but sweet potato is a great substitute if pumpkin is unavailable. Do not overbake! The pone should remain moist and slightly 'heavy'—it isn't meant to be light like a sponge cake. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to a week.
🍽️ Serving Suggestions
Serve with a tall glass of ice-cold Caribbean Sorrel or Ginger Beer to cut through the richness. A dollop of lightly sweetened whipped cream or a scoop of coconut ice cream makes this a decadent plated dessert. Enjoy a square alongside a hot cup of bush tea or coffee for an authentic afternoon treat. For a modern twist, drizzle a little salted caramel or a rum-butter sauce over a warm slice. It is perfect for picnics and potlucks as it travels well and doesn't require refrigeration for short periods.