Golden Yuca-and-Coconut Cake

Name: Golden Yuca-and-Coconut Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons anise seeds, lightly crushed; 177 milliliters finely grated fresh or frozen coconut (from 1 small coconut); 0 teaspoons kosher salt; 213 grams 1/2 cups coarsely shredded queso blanco or Monterey Jack cheese (about; 177 milliliters sugar; 2 Tbsps unsalted butter, melted; 177 milliliters unsweetened coconut milk; 794 grams yuca, peeled and finely grated (about 3 cups; see Note)

For 61 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 343 calories, 7g of protein, and 15g of fat. This recipe serves 10. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. If you have anise seeds, coconut milk, yuca, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a large bowl, mix the yuca with the grated coconut, queso blanco, coconut milk, sugar, anise seeds, salt and melted butter.

Ingredients you will need

Desiccated Coconut

Coconut Milk

Anise

Butter

Sugar

Salt

Cassava

Equipment you will use

Bowl

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.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Cake Form

Pour the yuca mixture into the prepared pan.

Ingredients you will need

Cassava

Equipment you will use

Frying Pan

Bake the cake for 2 hours, or until it is deeply browned and pulls away from the side of the pan.

Equipment you will use

Oven

Frying 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.

Equipment you will use

Wire Rack