Name: Golden Yuca-and-Coconut Cake
Total time: 3 h
Yield: Makes one 10-inch round cake
Ingredients: 1 ¾ pounds yuca (about 3 cups peeled and finely grated (see Note)); ¾ cup plus 2 tablespoons finely grated fresh or frozen coconut (from 1 small coconut); 1 ½ cups coarsely shredded queso blanco (about 7 1/2 ounces or Monterey Jack cheese); ¾ cup unsweetened coconut milk; ¾ cup plus 2 tablespoons sugar; 2 teaspoons anise seeds (lightly crushed); ¼ teaspoon kosher salt; 1 ½ tablespoons unsalted butter (melted)

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.

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Golden Yuca-and-Coconut Cake

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