Enyucado (Cassava Cake)

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Enyucado (Cassava Cake): A Sweet Taste of the Tropics!

Get ready to indulge in a deliciously moist and tender treat with this Enyucado (Cassava Cake)! This traditional Latin American dessert features the subtle sweetness of grated cassava (yucca) and fresh coconut, enriched with coconut milk, butter, and eggs. Baked to a beautiful golden brown, it’s a comforting and exotic cake that’s perfect for any occasion, from a family gathering to a special dessert!

Enyucado offers a unique texture that’s dense yet incredibly moist, with delicate tropical flavors that are both comforting and refreshing. It’s a fantastic way to explore the versatility of cassava and enjoy a slice of authentic, homemade goodness.

Ingredients:

  • 2 cups grated cassava (yucca) (freshly grated is best, but frozen thawed and squeezed dry can work)
  • 1 cup grated fresh coconut (or unsweetened shredded coconut, rehydrated if very dry)
  • 1 cup sugar
  • 1 cup coconut milk (full-fat for richness)
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Equipment:

  • Oven
  • 8×8 inch or 9×9 inch baking dish
  • Large mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons

Instructions:

  1. Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch or 9×9 inch baking dish with butter or cooking spray.

  2. Combine Dry Ingredients: In a large mixing bowl, combine the grated cassava, grated fresh coconut, and sugar. Mix well with a spoon or your hands to ensure the sugar is evenly distributed.

  3. Add Wet Ingredients: Add the coconut milk, melted butter, eggs, vanilla extract, and salt to the bowl with the dry ingredients. Stir vigorously until everything is thoroughly combined and the batter is smooth and uniform.

  4. Pour into Dish: Pour the cake mixture into the prepared baking dish. Use a spatula or the back of a spoon to smooth the top evenly.

  5. Bake: Bake for about 45–50 minutes, or until the top is golden brown and a wooden toothpick inserted into the center of the cake comes out clean. The cake will be firm to the touch.

  6. Cool & Serve: Let the Enyucado (Cassava Cake) cool completely in the baking dish on a wire rack before cutting it into squares. Serving it cool allows it to firm up and makes for cleaner slices. Serve at room temperature or slightly warm.

Tips & Variations:

  • Fresh Cassava: If using fresh cassava, ensure you peel it thoroughly and grate it finely for the best texture. If using frozen grated cassava, thaw it completely and squeeze out any excess moisture before measuring.
  • Coconut: Freshly grated coconut provides the best flavor and texture. If using shredded dry coconut, you can rehydrate it by soaking it in a little warm coconut milk for 10-15 minutes before adding to the mix.
  • Sweetness Level: You can adjust the sugar slightly to your preference, depending on how sweet you like your desserts.
  • Spice It Up: A pinch of ground cinnamon or nutmeg can be added to the batter for an extra layer of warmth and flavor.
  • Topping: For an extra touch, you can sprinkle a little extra shredded coconut or a dusting of powdered sugar on top once cooled.
  • Storage: Store leftover Enyucado in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. It also freezes well.

Enjoy this authentic and delicious Enyucado!

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