How to make Cassava Pone (Yuca Cake)

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier, and margarine can be a cost-effective alternative.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides a vegan option, while egg substitutes can be less costly.

Open the mature dry coconut by hitting it with the dull side of a Chinese Appa until it cracks open.

Scoop out the coconut meat, ensuring there are no bad spots.

Peel the cassava by making a spiral incision around it and pulling off the membrane.

Grate the cassava using the finest side of a box grater, or cut into small cubes and blend for a finer texture.

Grate the coconut using the coarse side of the grater, or blend for a smoother texture if desired.

In a mixing bowl, combine the grated cassava and grated coconut until well mixed.

Add the dry ingredients: cinnamon, salt, two types of sugar, nutmeg, and a hint of black pepper.

Incorporate butter into the mixture, ensuring it's well combined.

Pour the mixture into a greased 9-inch cast iron skillet and an 11x7 inch pan, filling them halfway to allow for rising.

Bake in the oven at 325°F (163°C) for 1 hour, checking for a nice brown crust on top.

If the top isn't brown, leave it in the oven for an additional 10-15 minutes.

Let the pone cool before cutting into it to avoid it being too gooey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens