Description
A sweet and moist Colombian cake made with grated yuca, coconut, and a hint of vanilla, perfect for breakfast or dessert
Ingredients
Scale
- 2 cups grated yuca
- 1 cup sugar
- 3 large eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1/2 cup grated coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish
- Mix grated yuca, sugar, eggs, melted butter, milk, grated coconut, and vanilla until smooth
- Line or grease a loaf pan or baking dish
- Pour batter into pan and smooth the top
- Bake 45–50 minutes until golden and a toothpick comes out clean
- Cool in pan for 10 minutes, then transfer to wire rack
- Slice and serve warm or at room temperature
Notes
- Peel yuca thoroughly and remove fibrous core
- Grate yuca finely for smooth texture
- Use room temperature eggs and butter for even mixing
- Do not overbake to keep cake moist
- Allow cake to cool slightly before slicing
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Colombian Yuca Cake, Pastel de Yuca, Yuca dessert, Coconut cake