Hispanic

Yuca & Anise Cake

Prep Time: 15 Min  |  Cook Time: 45 Min  |  Servings:  |  Calories:
yucacake
Prep Time
15 Min
Cook Time
45 Min

Especially easy to make, this simple cake has a pleasant gummy texture and the infallible combination of “sweet and salty” flavors with Sargento® 4 Cheese Mexican Blend and sweet toasty coconut. This dessert is delicious served warm alongside a scoop of vanilla ice cream.

Ingredients
  • 2 pounds frozen grated yuca, thawed
  • 6 ounces Sargento® 4 Cheese Mexican
  • 2 ounces shredded Sargento® Parmesan
  • 8 ounces grated fresh coconut or frozen thawed
  • ¼ cup melted unsalted butter plus more for greasing the mold
  • 1 teaspoons anise seeds
  • ½ cup light brown sugar
  • ½ cup sweetened and condensed milk
Directions
  1. Preheat oven to 375F. Grease a 9x13” 12 cup bundt cake pan with butter.
  2. Stir together yuca, Sargento® 4 Cheese Mexican Blend cheese, Sargento® Parmesan cheese, coconut, butter and anise seeds. Fold in sugar and sweet and condensed milk until it all comes together in a homogenous batter.
  3. Transfer to the prepared baking pan and spread evenly with the back of the spoon. Bake until set and lightly golden, 30 to 35 minutes or until the edges and top of the cake are golden.
  4. Allow to cool for 10 to 15 minutes in the pan. Carefully invert onto a platter and serve.

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