Yuca Cake

Preparation info

  • Difficulty


  • 16 to 20


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Enyucado is traditionally cooked embedded in hot coals; it makes for a more moist cake. Do not refrigerate, or it will get very hard.


  • cups (about 2 coconuts) finely shredded fresh coconut
  • 2 cups (¾ pound) finely shredded white farmer’s cheese*
  • cups sugar
  • 4 tablespoons melted butter
  • 2 teaspoons whole aniseed
  • 7 cups (about 4 pounds) finely shredded peeled yuca* or cassava


  1. Preheat the oven to 350°F. Set aside 1 cup of coconut, 1 cup of cheese, ¾ cup of sugar, 2 tablespoons of melted butter and ¼ teaspoon of aniseed in a small bowl. Mix with a fork.
  2. Place the remaining aniseed into a coffee mill and grind to a powder.
  3. In a large bowl, place the yuca, the ground aniseed, and the remaining coconut, cheese, sugar, and melted butter. Mix with your hands or with 2 forks.
  4. Place in a buttered 10 by 14-inch baking pan. Sprinkle with the reserved mixture from the first step.
  5. Bake for 45 minutes or until lightly browned. Let cool and cut into brownie-like squares to serve.