- 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.
The cake can be stored at room temperature or refrigerated for up to 3 days. Reheat in a 325° oven.
Yuca, also known as cassava and manioc, is a starchy root vegetable available at many supermarkets. The skin is usually waxed to prevent moisture loss. If you get an older yuca root, you'll have to grate around the tough core.