1. Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven 10 minutes.
2. Combine first 9 ingredients in a large bowl, stirring well.
3. Coat preheated pan with cooking spray; pour yuca mixture in pan, spreading evenly. 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.
4. Run a knife around edge of skillet to loosen cake. Cut into 8 wedges. Serve warm. Store cake tightly covered in refrigerator up to 4 days.