This quick Yucca cake recipe goes great with tea or coffee. And it’s also gluten free!
Ingredients:
- 2 packs grated yucca(or cassava)
- 1 can condensed milk
- 1 can coconut milk
- 1 can evaporated milk
- 2 eggs
- 1/2 cup of sweetened coconut
- 1/4 cup of sugar (optional)
Directions:
- Preheat an oven to 350F
- Blend the grated yucca, evaporated milk, coconut milk and process until smooth.
- In a large bowl, whisk together the egg and condensed milk. Add 1/2 cup of sweetened coconut flakes.
- Pour the yucca mixture into the bowl and blend them together well. Coat a 3 quart casserole pan with non-stick spray.
- Bake for 1 hour and 10 mins. until the edge is golden.
