Creamy Yucca Cake – a delicious recipe with kilogram yucca, butter, sugar, eggs, coconut milk, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Peel and grate the cassava. In a bowl, beat butter with sugar until fluffy.
2
Add the eggs and beat . Add the grated cassava , baking powder and coconut milk. Mix well.
3
Heat the oven at medium temperature 375u00b0.
4
Grease the pan with butter , put the dough and bake for 30 minutes or until the cake is golden brown.
5
Remove from the oven and let cool.", "In a pan, put 1 cup of sugar and cook, stirring until caramelized.
6
Add water (1 cup) gradually, mixing to dissolve the caramel.
7
Boil for three minutes. Add 1 1/2 cup of grated coconut and stir, cook for two minutes.
8
Pour over cake or serve separately. If desired, serve with vanilla ice cream balls."]
818
kcal
Calories
60
g
Fat
56
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 kilogram yucca, 1 cup butter, 1 cup sugar, 5 large eggs, and more.
Yes, Creamy Yucca Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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