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Yuca-Coconut Cake (Enyucado)

Yuca-Coconut Cake (Enyucado)
This gluten free, fodmap friendly, and vegetarian recipe serves 8. One portion of this dish contains around 5g of protein, 11g of fat, and Head to the store and pick up aniseed, dash of salt, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 40 minutes.

Instructions

1
Preheat oven to 35
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2
Place a 10-inch cast-iron skillet in oven 10 minutes.
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3
Combine first 9 ingredients in a large bowl, stirring well.
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4
Coat preheated pan with cooking spray; pour yuca mixture in pan, spreading evenly.
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5
Bake at 350 for 2 hours or until cake feels a little spongy when pressed and top is crisp. Cool on a wire rack 10 minutes.
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6
Run a knife around edge of skillet to loosen cake.
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7
Cut into 8 wedges.
8
Serve warm. Store cake tightly covered in refrigerator up to 4 days.
DifficultyExpert
Ready In2 hrs, 40 m.
Servings8
Health Score2
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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