Golden Yuca-and-Coconut Cake

1. 1

   Preheat the oven to 350.

2. 2

   In a large bowl, mix the yuca with the grated coconut, queso blanco, coconut milk, sugar, anise seeds, salt and melted butter.

3. 3

   Let stand for 15 minutes.

4. 4

   Butter the bottom of a 10-by-2-inch nonstick round cake pan and line it with parchment paper; butter the paper.

5. 5

   Pour the yuca mixture into the prepared pan.

6. 6

   Bake the cake for 2 hours, or until it is deeply browned and pulls away from the side of the pan.

7. 7

   Transfer to a wire rack and let cool for 10 minutes.

8. 8

   Run a knife around the edge of the cake and invert it onto the rack.

9. 9

   Peel off the parchment; invert the cake onto a platter.

10. 10

    Cut into wedges and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.