- 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