Enyucado (Cassava Cake)

Let’s talk about enyucado, or as any good Panamanian would say it ‘enyucao’. I’m not sure I’ll be able to adequately describe the delicious piece of earthly goodness. As I mentioned, it is a dessert. It has yuca and coconut and butter. Not just butter, but buttah! It is sweet and gooey. See, yuca is very starchy. In fact, its starch is used to make tapioca, I think that starchiness contributes to the gooeyness of the dessert. Then the buttah and sugar make the edges caramelize and it all becomes a mess of sticky goodness.

For the enyucado, the yuca and coconut are shredded, which means there’s a bit of effort that goes into the dessert, but that is it. Once you have that part taken care of, the rest is a cinch. I promise. And it is oh-so-good!

Enyucado (Cassava Cake)


2 cups yuca, shredded
2 cups fresh coconut, shredded
1½ cups sugar
1/2 cup butter, melted
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup raisins
2 tablespoon anise liqueur or extract (I used Galliano)

1. Preheat oven to 350°F and generously butter a 9×13 baking pan; set aside.
2. Combine all the ingredients and stir until the sugar has dissolved and everything is well incorporated. Pour into the baking pan and pop it in the oven. It will bake for 30-40 minutes, or until golden brown on top.
3. Allow it to cool before slicing into squares. For more shots, check out the set here, and to figure out how to shell a coconut, click here. Or just stop by my blog, Chef It Yourself, I’d love to meet you.

Cookingly yours,


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