Butter (for greasing)
1 kg of yuca (cassava or manioc)
1 cup of coconut milk (240 ml)
1 1/2 cups of water (360 ml)
2 cups of sugar (360 g)
1/4 teaspoon of salt
1/4 cup of melted butter (50 g)
2 eggs
Butter (for greasing)
1 kg of yuca (cassava or manioc)
1 cup of coconut milk (240 ml)
1 1/2 cups of water (360 ml)
2 cups of sugar (360 g)
1/4 teaspoon of salt
1/4 cup of melted butter (50 g)
2 eggs
Grease a round cake pan with butter, leaving a hole in the center. Reserve
Cut the yuca into regular pieces
Make a small incision in the skin along its length, being careful not to cut too deep
Carefully remove the skin with the tip of the knife
Wash the yuca well in cold water and drain
Grate the yuca
Place it on a clean cloth (fraldas or morim) and squeeze out the juice into a medium bowl
Reserve the grated yuca
Let the liquid rest until the starch settles at the bottom of the bowl (about 15 minutes)
Preheat the oven to 200°C (hot)
Drain only the liquid, leaving the starch in the bowl
Add the reserved yuca and mix with a wooden spoon
Add half a cup of coconut milk (120 ml) and water and stir
Add sugar, salt, melted butter, and eggs and mix well
Transfer to the prepared cake pan
Bake in a preheated oven for about 30 minutes
Remove from the oven and brush with the remaining coconut milk (60 ml)
Immediately return it to the oven and bake for another 30 minutes
Increase the oven temperature to 250°C (very hot) and brush again with coconut milk
Bake until the cake is golden brown (about 30 minutes)
Let it cool, then remove from the pan and serve immediately
251 calories per slice.
