Pumpkin and Cassava Cake with Coconut and Warm Spices
A moist, spiced cake blending pumpkin and cassava with coconut flakes and island spices, perfect for a comforting dessert or snack. This caribbean-inspired desserts ready in about 80 minutes pairs grated cassava, grated pumpkin, shredded coconut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.
Ingredients
- 2 1/2 cups grated cassava
- 1 1/2 cups grated pumpkin
- 3/4 cup shredded coconut
- 1/2 cup all-purpose flour
- 1 cup brown sugar
- 1/3 cup, melted unsalted butter
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk together 2 1/2 cups grated cassava, 1 1/2 cups grated pumpkin, and 3/4 cup shredded coconut until evenly combined.
- Step 2: In a separate bowl, beat 2 large eggs with 1 cup brown sugar, 1/3 cup melted unsalted butter, and 1 teaspoon vanilla extract until smooth and well mixed.
- Step 3: Sift together 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Step 4: Combine the wet and dry mixes with the cassava, pumpkin, and coconut mixture, stirring gently but thoroughly to create a thick batter.
- Step 5: Grease and flour an 8-inch square baking pan, then pour the batter in and smooth the top with a spatula.
- Step 6: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
- Step 7: Allow the cake to cool in the pan for 15 minutes before removing to a wire rack. Serve warm or at room temperature as a tasty snack or dessert.
Frequently asked questions
How long does Pumpkin and Cassava Cake with Coconut and Warm Spices take to make?
Total time is about 80 minutes (20 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 Pumpkin and Cassava Cake with Coconut and 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 from drying out.
Can I substitute ingredients in Pumpkin and Cassava Cake with Coconut and 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 Pumpkin and Cassava Cake with Coconut and 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 Pumpkin and Cassava Cake with Coconut and 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.
