Melted butter (for greasing)
1 kg of yucca (manioc or cassava)
1 cup of coconut milk (240 ml)
1 1/2 cups of water (360 ml)
2 cups of grated cheese (360 g)
A pinch of salt
1/4 cup of melted butter (50 g) and softened
2 eggs
Melted butter (for greasing)
1 kg of yucca (manioc or cassava)
1 cup of coconut milk (240 ml)
1 1/2 cups of water (360 ml)
2 cups of grated cheese (360 g)
A pinch of salt
1/4 cup of melted butter (50 g) and softened
2 eggs
Grease a ring mold or a cake pan with 22 cm diameter with butter
Reserve it for later use
Cut the yucca into regular pieces
With a small knife, make a cut in the peel lengthwise
Cautiously, remove the peel with the tip of the knife
Wash the yucca well under running water and drain
Grate the yucca
Place it on a clean cloth (fralda or morim) and squeeze out any excess liquid into a medium-sized bowl
Reserve the grated yucca
Let the liquid settle at the bottom of the bowl for about 15 minutes
Aerate the oven to 200°C (hot)
Drain off only the liquid, leaving the solids in the bowl
Mix the reserved yucca with a wooden spoon
Add 1/2 cup of coconut milk and water and mix well
Add grated cheese, salt, softened butter, and eggs, and mix thoroughly
Transfer it to the prepared mold or pan
Bake in a preheated oven at 200°C for about 30 minutes
Remove the cake from the oven and brush with the remaining coconut milk (60 ml)
Immediately place it back in the oven and bake for an additional 30 minutes
Increase the oven temperature to 250°C (very hot) and brush again with coconut milk
Bake until the cake is lightly golden brown, about 30 minutes
Let it cool before serving
251 calories per slice.
