Honduran Yucca Cake with Sweet Milk Sauce
A dense and moist cake made from grated yucca (cassava), infused with warm spices like cinnamon and nutmeg, and often a hint of coffee. It's topped with a sweet milk sauce, typically made from sweetened condensed milk, creating a rich and comforting dessert that highlights the versatility of yucca in Honduran cuisine.
🧂 Ingredients
- 1 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Allspice
- 0.25 teaspoon Ground Nutmeg
- 0.25 teaspoon Salt
- 1.5 pounds Yucca(peeled and grated (about 4 cups))
- 4 Large Eggs
- 1 can (13.5 ounces) Coconut Milk
- 0.66 cup (5 fl oz can) Evaporated Milk
- 0.5 cup Prepared Instant Coffee(double strength, cooled)
- 2 tablespoons Butter(melted)
- 0.5 teaspoon Vanilla Extract
- 1 can (14 ounces) Sweetened Condensed Milk(for topping)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch baking dish.
- 2
In a small bowl, combine granulated sugar, cinnamon, allspice, nutmeg, and salt.
- 3
In a large bowl, combine the grated yucca, eggs, coconut milk, evaporated milk, cooled coffee, melted butter, and vanilla extract until well blended.
- 4
Add the sugar-spice mixture to the yucca mixture and stir until thoroughly combined.
- 5
Pour the batter into the prepared baking dish and spread evenly.
- 6
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the cake cool completely in the dish on a wire rack.
- 8
To serve, pour the sweetened condensed milk over the entire cake to glaze, or top each individual slice with the desired amount.
💡 Pro Tips
- ✓Ensure the yucca is finely grated for a smoother cake texture.
- ✓Allow the cake to cool completely before adding the condensed milk topping for best results.
🔄 Variations
- Omit the coffee for a simpler spiced yucca cake.
- Add a tablespoon of rum to the batter for an extra flavor dimension.