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Preheat the oven to 350 degrees F. Grease 2 (9 × 9) baking pans or 1 (13 × 9) baking pan.
Finely grate the cassavas, either by hand with a box grater or in a food processor with a grating disk. (If you’re using a food processor, you may need to cut the cassavas into pieces to fit the food processor tube.)
With a clean tea towel, squeeze the excess liquid from the grated cassava and transfer it to a bowl. Add the shredded coconut, condensed milk, coconut milk, cinnamon, nutmeg, pepper, and salt, and stir to combine.
In a separate medium bowl, whisk together the eggs, evaporated milk, and sugars until well blended.
Slowly stream the egg mixture into the cassava mixture and stir to combine.
Pour the batter into the prepared baking dish(es) and spread it out evenly with a rubber spatula.
Bake until the edges are set and golden and a toothpick inserted in the center comes out clean, 25–30 minutes. Let the pone cool and set for 10 minutes before slicing.