• 2lbs cassava, grated
  • 1lb dark brown sugar
  • 1 can coconut milk (plus additional equal parts of water)
  • 1 tablespoon vanilla essence
  • Pinch of salt
  • 1 tablespoon vanilla
  • 1 stick of butter
  • 1⁄2 teaspoon nutmeg, grated
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon


In a saucepan add the butter, coconut milk, water, brown sugar, salt, nutmeg, allspice and cinnamon. Bring to a boil until the liquid is reduced by half. Reserve 1 cup of this syrup. In a bowl, mix by hand the cassava and syrup until well combined.

Grease and flour an 8X8-inch baking pan and pour in the mixture. Bake at 400F for 30 minutes. Reduce the oven temperature to 350F and bake for another 20 minutes.

In the last 10 minutes, add the reserved syrup on top of the cake. Let chill completely to serve.