Yucca Cake

Name: Yucca Cake
Yield: 16
Ingredients: 600 g of yucca; 2 teaspoons of salt; 3 tablespoons (of soup) of butter; 3 eggs; 1 cup of milk; 2 cups of fresh or rehydrated unsweetened shredded coconut, 1 cup of coconut milk; 1 pinch of salt; 1/2 teaspoon of ground cinnamon

1
600 g of yucca
2
2 teaspoons of salt
3
3 tablespoons (of soup) of butter
4
3 eggs
5
1 cup of milk
6
2 cups of fresh or rehydrated unsweetened shredded coconut, 1 cup of coconut milk
7
1 pinch of salt
8
1/2 teaspoon of ground cinnamon

Ingredients

1
600 g of yucca
2
2 teaspoons of salt
3
3 tablespoons (of soup) of butter
4
3 eggs
5
1 cup of milk
6
2 cups of fresh or rehydrated unsweetened shredded coconut, 1 cup of coconut milk
7
1 pinch of salt
8
1/2 teaspoon of ground cinnamon

Directions

1
Peel, boil the yucca and blend it in a processor
2
Then, combine all the ingredients in a large bowl and mix with an electric mixer for about 10 minutes until it forms a homogeneous mixture
3
Next, pour the mixture into a round mold with a diameter of 25 cm and bake in a preheated oven at 200°C (400°F) for about 90 minutes or until golden brown
4
Finally, let it cool for 16 hours before serving.

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