The Spanish name enyucado literally means "en-yuca-ed" or "yuca-fied." Starchy yuca holds the cake together, but shredded fresh coconut adds some body and tons of flavor. The cake includes both sugar and cheese, making it sweet and savory at the same time. You can serve it as a side dish with salty soups and stews, or as dessert.
2 pounds fresh yuca (cassava), peeled and very finely grated (about 3 1/2 cups)
4 ounces queso fresco or reduced-fat Monterey Jack cheese, shredded (about 1 cup)
1 cup grated fresh coconut
3/4 cup sugar
3/4 cup light coconut milk
1 tablespoon butter, melted
2 teaspoons aniseed, crushed
1 teaspoon vanilla extract
Dash of salt
How to Make It
Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven 10 minutes.
Combine first 9 ingredients in a large bowl, stirring well.
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.
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.