Coconut Custard Cake with Yuca

Preparation info
  • Serves

    12 to 16

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

I decided to have a little fusion fun with this recipe. The traditional recipe for Southeast Asian coconut-yuca cake uses pandan leaves to infuse the custard with a nutty vanilla scent, and also instructs the cook to line the baking pan with banana leaves. I simplified both of these steps. First, I substituted vanilla extract for the pandan leaves, and then I decided to pat a coconut shortbread crust into the bottom of the baking pan. If you love tapioca pudding or rice pudding, this is the