Golden Yuca-and-Coconut Cake
- ACTIVE: 30 MIN
- TOTAL TIME: 3 HR
- SERVINGS: Makes one 10-inch round cake
Known as enyucado in Colombia, this cake is traditionally cooked in a skillet and browned on both sides like a Spanish tortilla; some Colombian cooks like to bake it in the oven. The result is a dense, chewy cake that is cut into wedges and served as a side dish with savory foods or as a dessert.
- 1 3/4 pounds yuca, peeled and finely grated (about 3 cups; see Note)
- 3/4 cup plus 2 tablespoons finely grated fresh or frozen coconut (from 1 small coconut)
- 1 1/2 cups coarsely shredded queso blanco or Monterey Jack cheese (about 7 1/2 ounces)
- 3/4 cup unsweetened coconut milk
- 3/4 cup plus 2 tablespoons sugar
- 2 teaspoons anise seeds, lightly crushed
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons unsalted butter, melted
- Preheat the oven to 350°. In a large bowl, mix the yuca with the grated coconut, queso blanco, coconut milk, sugar, anise seeds, salt and melted butter. Let stand for 15 minutes.
- Butter the bottom of a 10-by-2-inch nonstick round cake pan and line it with parchment paper; butter the paper. Pour the yuca mixture into the prepared pan. Bake the cake for 2 hours, or until it is deeply browned and pulls away from the side of the pan. Transfer to a wire rack and let cool for 10 minutes. Run a knife around the edge of the cake and invert it onto the rack. Peel off the parchment; invert the cake onto a platter. Cut into wedges and serve warm.