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Guyanese Cassava Pone

Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 10
Calories: 262kcal


  • 4 ½ cups cassava root grated
  • ½ cup shredded coconut
  • 6 tbsp butter
  • 1 ½ cups brown sugar
  • ½ tsp cardamom
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground pepper
  • 2 ¼ tsp vanilla
  • 1 tsp almond extract
  • 3 cups evaporated milk


  • All ingredients ready? Let's begin!
  • Start by preheating your oven to 350F. Prepare a 9-inch cake pan by lining it with parchment paper and spraying with a sparse amount of non-stick oil.
  • In a large mixing bowl, add your grated cassava and grated coconut.
  • Add the softened butter, sugar, cardamom, cinnamon, nutmeg, and pepper to the bowl.
  • Use a spatula to mix together.
  • Add the vanilla, almond extract, and evaporated milk. Mix again, making sure to thoroughly integrate all ingredients.
  • Pour the batter into the previously prepared pan and lightly smooth the surface with spatula.
  • Bake for an hour. The top should be lightly browned and the finished product shouldn't jiggle in the pan. To test, you can insert a skewer or fork in the center of the cassava pone. If it comes out clean, the pone should be done. If not, continue baking.
  • Once done, remove from oven and allow to cool for 15 minutes in the pan before turning onto a wire rack to finish cooling.
  • Allow to cool completely before cutting. Serve, and enjoy!



Calories: 262kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 112mg | Potassium: 308mg | Fiber: 0.4g | Sugar: 42g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 242mg | Iron: 1mg