Honduran Yucca Cake

Serves     8 or more


Dry Ingredients:
Cassava flour – 2 cups
Sugar – ½ cup
Ground cinnamon – ½ tsp
Ground nutmeg – 1/8 tsp
Salt – ¼ tsp

Wet Ingredients:
Eggs – 2
Coconut milk – 1 can (13.5 ounces)
Evaporated milk – 2/3 cup
Coffee – ½ cup
Vanilla extract – ½ tsp

To serve:
Condensed sweetened milk

Mixing bowl
Baking pan- I used a Springform pie pan but you can use 8 X 1 ½ inch round cake pan, or if you want a taller cake a 6 X 2 inch round cake pan.
Spray or butter to grease pan

  1. Preheat the oven to 350F.
  2. Grease your baking pan.
  3. Mix all dry ingredients.
  4. Mix all wet ingredients.
  5. Add the wet ingredients to the dry and mix to combine, ensuring that there are no lumps.
  6. Pour the batter into your greased pan.
  7. Bake at 350F for 20 – 30 minutes. Test doneness by inserting a knife/toothpick in the center. Knife/toothpick should be clean when you pull it out.
  8. Allow to cool completely.
  9. To serve, add desired amount of the sweetened condensed milk as a glaze and enjoy.


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon