If you’re looking for the perfect holiday dish, look no further than this rich and tasty cake that’s relatively easy to make.


3 cups of water
7 ½ pounds of cassava
3–4 coconuts with milk inside
3 tablespoons all spice
4 tablespoons cinnamon
1 whole grated nutmeg or 2 teaspoons
6 cups brown sugar
3 teaspoons of salt


  1. Preheat oven to 350 degrees
  2. Grate cassava with a fine grater
  3. Pick out chunks that remain and squeeze liquid out of cassava.
  4. Prepare coconut milk: Cut open and blend together raw coconut and coconut milk and add 3 cups of water.
  5. Strain coconut chunks and squeeze out remaining milk.
  6. Bring to boil 1 cup of brown sugar with coconut milk, and simmer for about 30 minutes.
  7. The mixture should change to a brownish colour.
  8. Add seasonings to the grated cassava and mix thoroughly, picking out any chunks seen.
  9. Skim off the top one cup of coconut milk mixture for basting the cake and set aside.
  10. Add remainder of coconut mixture one cup at a time stirring each cup up ot a minute.
  11. Add only enough coconut mixture to bring the cassava mixture to a loose oatmeal consistency.
  12. For more moisture is needed boil 1–2 cups and add as necessary.
  13. Remove any chunks of cassava as they float to the top.
  14. Add all spice and cinnamon to taste.
  15. Baste in a large 13.24 inch pan with cup of the coconut mixture, then pour cassava mixture into the pan.
  16. Bake for 3 hour, checking every 15–20 minutes after 2 hours. Baste with remainder of coconut juice throughout the last hour of baking.

NEXT: Blanc Manger

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