Recipe

1 cup of peeled and cubed yucca

1 cup of peeled and cubed sweet potato

1 dried coconut freshly grated

1/2 teaspoon cinnamon powder

1 teaspoon essence (vanilla is fine)

1/4 teaspoon nutmeg

2 cups of carnation milk (2 cans)

1 cup of white granulated sugar

1 teaspoon salt

1/4 cup of brown sugar

2 teaspoon butter

1 teaspoon all-purpose flour

Directions

Pre heat the oven to 350 degrees.

Prepare all your vegetables first. Peel, wash and cube your yucca (cassava) and sweet potato. If you are going to grate your sweet potato and the yucca, then leave them whole.

I cubed mine, and placed it in my food processor. Easy!

I actually do own a coconut mill. This allows me to grate my coconut to a very fine powder like consistency. If you do not own one of these gadgets, you need to remove the brown, hard outer shell of the coconut and cube the white jelly part and place in the food processor.

So for this recipe we are going to cube everything and place in the food processor with 2 cups of carnation milk. Process until it is very, very smooth and a bit runny, like a cake batter.

Pour the batter into a mixing bowl. Add essence, nutmeg, salt, both white and brown sugar and cinnamon. Mix the batter until the sugar has dissolved. Taste the batter, it should be sweet. If it is not sweet enough for you, add more sugar. If you like your desert less sweet simply use less sugar.

Butter a baking pan and sift the flour into it. Try to get the flour around the entire pan. Discard any left over flour.

Pour the batter into the baking pan and place in the oven.

My pone took one hour and 20 minutes at 350 degrees. It took this long because I used a smaller pan that was deep and therefore my cake was thicker.

The only way to tell if its done is to stick a knife or toothpick in the middle and if it comes out clean then the cake is done. The top will be nice and brown. The sides would be dark brown and sweet.

You have to let the pone sit out of the oven for a good 30 – 40 minutes before cutting it. It has to cool properly or it will break apart.

Serve with fresh strawberries or whip cream or your favorite coconut ice cream. It is best eaten cold!

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