Honduran Yucca Cake with Sweet Milk Sauce
Similar to a crustless pumpkin pie, this dense, sweet yucca dessert has a lovely texture and spiced mocha flavor. For a finishing touch, pour sweetened condensed milk over the baked cake before serving.
Yucca—also known as cassava—is a staple crop throughout Honduras and grows everywhere, even in the poorest soils. Use a hand grater rather than a food processor to grate the yucca for best results.
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 pounds yucca, peeled and grated (about 4 cups)*
4 large eggs, slightly beaten
1 (13.5-ounce) can coconut milk
2/3 cup (5 fluid ounce can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup prepared double strength NESCAFÉ CLÁSICO Pure Instant Coffee, cooled
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
- Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking dish.
- Combine sugar, cinnamon, allspice, nutmeg and salt in small bowl. Combine yucca, eggs, coconut milk, evaporated milk, coffee, butter and vanilla extract in large bowl until well blended. Add sugar mixture; stir until well blended. Pour batter into prepared baking dish.
- Bake for 35 to 40 minutes or until toothpick entered in center comes out clean. Cool completely in dish on wire rack.
- To serve, pour sweetened condensed milk over entire cake to glaze or top each piece with desired amount of condensed milk.
Makes 15 servings.
*Frozen yucca masa typicially found in Latin markets can be substituted for the fresh yucca. Once thawed, measure out 4-cup amount and then drain prior to adding to recipe.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.