Enyucado - Quick & Easy Yuca Cake Recipe at Home

Hey there, fellow food lovers! Are you on the hunt for a quick and easy food recipe that’s both unique and incredibly delicious? Look no further than Enyucado! This isn't just any cake; it's a wonderfully moist, slightly sweet, and savory yuca and coconut cassava cake that's a staple in Colombian and Panamanian kitchens. It’s one of those easy to make recipes that quickly becomes a family favorite, perfect for anyone who loves to cook at home recipes that offer a taste of something special.
In this guide, you’ll learn everything you need to know to whip up this delicious dish recipe right in your own kitchen. We’ll cover:
How to create one simple, baked yuca-and-coconut cake, complete with cheese and a subtle hint of anise.
Stress-free tips for prepping yuca, whether you’re using fresh or frozen.
Versatile ways to serve your Enyucado – as a delightful dessert, a satisfying snack, or even a hearty side dish.
All the best ways to store, freeze, and reheat individual pieces, so you can enjoy it whenever a craving strikes.
So, what exactly is Enyucado? At its heart, it’s a baked cake made from grated yuca (also known as cassava), coconut, and cheese, often sweetened and spiced with a touch of anise. It’s comforting, satisfying, and utterly unique. Now, you might have heard of other "enyucados" especially the cheese-stuffed, fried croquettes popular in Costa Rica. While those are tasty in their own right, this recipe is specifically for the baked cake version, a different but equally beloved treat.
Why is this the quick and easy supper recipe you need? Because it truly works! We’ve nailed the perfect balance of yuca, coconut, and cheese to give you a moist, easy-to-slice cake every time. Plus, the prep is minimal: think one bowl, no fancy mixer required, and just 10-15 minutes of active work before the oven does the rest. We’ve even designed it with common, US-available ingredients like frozen grated yuca, grated coconut, and queso fresco, making it accessible for everyone looking for simple tasty dishes to add to their repertoire. Get ready to bake something truly special!

Ingredients

• 2 lbs (about 900g) frozen grated yuca, thawed and drained (or fresh yuca, peeled and grated)
• 1 ½ cups unsweetened grated coconut (frozen or dried)
• 1 cup queso fresco, crumbled (or a mild white cheese like farmer's cheese or mild feta)
• ½ cup granulated sugar (adjust to taste for sweeter dessert or less sweet snack)
• ½ teaspoon ground anise (optional, but highly recommended for traditional flavor)
• ¼ teaspoon salt (adjust based on cheese saltiness)
• ½ cup unsalted butter, melted
• ½ cup full-fat coconut milk (or coconut cream for extra richness)
• Cooking spray or butter for greasing the pan

Directions

1. Prep the Yuca If you're using fresh yuca, you'll need to peel it first (a vegetable peeler or sharp knife works well), cut it into manageable chunks, and remove the woody core. Then, grate it using a box grater or a food processor with a grating disc. If you're using frozen grated yuca (which makes this a super easy quick food recipe!), simply thaw it completely in the fridge. Once thawed, place it in a clean kitchen towel or cheesecloth and squeeze out any excess water. You're aiming for a moist but not soggy texture.
2. Prep the Pan and Oven Preheat your oven to 375°F (190°C). Grab an 8x8-inch metal or glass baking dish. Lightly grease the inside with cooking spray or butter. For extra easy removal, you can also line the bottom with parchment paper, leaving an overhang to create "handles." This helps prevent sticking and makes serving a breeze!
3. Mix the Batter In a large mixing bowl, combine the grated yuca, unsweetened grated coconut, crumbled queso fresco, granulated sugar, ground anise (if using), and salt. Give it a good stir to distribute everything evenly. Now, pour in the melted butter and coconut milk. Mix everything together with a spatula until it's well combined and looks like a thick, cohesive batter. It should be moist and hold together when pressed. If you're feeling brave and your ingredients allow, taste a tiny bit of the batter to check for sweetness and saltiness, and adjust if needed!
4. Fill the Pan Transfer the Enyucado mixture into your prepared baking dish. Use your spatula to spread it out evenly, pressing it gently into the corners and smoothing the top. The mixture should be about 1 to 1.5 inches thick. Once it's spread, gently tap the pan a few times on your counter to release any trapped air pockets.
5. Bake Place the baking dish in your preheated oven. Bake for 40 to 50 minutes. Start checking around the 40-minute mark. You'll know it's ready when the edges are golden brown, the top is lightly browned, and the center looks set. To double-check, insert a knife or toothpick into the center; it should come out mostly clean, perhaps with a few moist crumbs attached (it's a dense cake, so perfectly "dry" isn't the goal, just not raw batter).
6. Cool, Slice, and Serve Once baked, remove the Enyucado from the oven and let it cool in the pan on a wire rack for at least 30 minutes. This cooling time is crucial for it to set properly and make it easier to slice. After cooling slightly, you can carefully invert it onto a cutting board (if using parchment) or slice it directly in the pan into squares or rectangles. We suggest cutting it into 9-12 generous portions. Serve your Enyucado warm with a cup of coffee, at room temperature with tea, or even as a hearty side alongside grilled fish or a fresh salad. Enjoy this wonderful at home food recipe!