Cassava Pone

Preparation info

  • Difficulty


  • Makes

    12 Squares

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This is a dessert that I particularly like, largely because the coarse consistency of grated cassava is reminiscent of cornbread. It is not overly sweet, making it ideal for those who don’t care for a lot of sugar.


  • 2 cups grated cassava
  • 1 cup grated fresh, frozen, or dried unsweetened coconut
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (½ stick) unsalted butter, melted
  • ½ cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon mixed essence


  1. Preheat the oven to 350°F. Grease an 8-inch square baking dish.
  2. Combine all ingredients in a large bowl, mixing well. Pour into the prepared baking dish and bake for 1 hour, or until the top is golden brown and a cake tester inserted into the center of the cake comes out clean.
  3. Let cake cool and cut into squares to serve.