Baked Cassava Pone with Warm Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Trinidadian dessert featuring grated cassava baked with coconut and fragrant spices, offering a moist texture and rich, comforting flavor. This caribbean-inspired desserts ready in about 75 minutes pairs grated cassava (yuca), grated fresh coconut, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (15 ratings) Prep: 15 min Cook: 60 min Serves 8 Caribbean cuisine 280 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish with 1 tbsp butter.
  2. Step 2: In a large mixing bowl, combine 3 cups grated cassava, 1 cup grated fresh coconut, 1 cup brown sugar, 1 cup evaporated milk, and 1/4 cup melted unsalted butter. Stir well until mixed thoroughly.
  3. Step 3: Add 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp vanilla extract, 1/4 tsp salt, 1/2 cup golden raisins, and 1 tsp baking powder to the cassava mixture. Fold gently to incorporate all ingredients evenly.
  4. Step 4: Pour the batter into the prepared baking dish and smooth the top with a spatula.
  5. Step 5: Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Step 6: Remove from oven and let cool for 15 minutes before slicing into squares and serving warm.

Frequently asked questions

How long does Baked Cassava Pone with Warm Spices take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cassava Pone with Warm Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated cassava (yuca) from drying out.

Can I substitute ingredients in Baked Cassava Pone with Warm Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cassava Pone with Warm Spices for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Cassava Pone with Warm Spices?

Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes