Yucca Root to Cassava Cake




Introduction: Yucca Root to Cassava Cake

About: I am an outdoor enthusiast, with a B.S. in Civil Engineering and a M.S. in Systems Engineering. I love spending time with my beautiful wife and three amazing kids. As a family we love to hike camp and play...

A sweet treat I learned to make years ago when I lived in Hawaii. This is a from scratch recipe, it is labor intensive and makes a mess but the reward is how good it tastes!

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Step 1: Ingredients

  1. Two large yucca roots grated and drained through a cheese cloth yields about 1 lb
  2. one can of coconut milk 13.5oz
  3. one can of coconut cream 15oz ( keep about 1/3 of it for the topping)
  4. four eggs
  5. 1/3 cup of sugar
  6. 1/2 cup of coconut
  7. 1/4 cup of coconut for the topping

Grating the yucca root:

Using a cheese grater, grate the yucca root and place it in a cheese cloth. Wrap the grated yucca root up in the cloth and drain out the excess liquid. Funny note, my son wanted to dink the "milk" from the yucca...Well I think the pictures say it all.

Step 2: Mixing and Microwaving

Mix all of the ingredients into the bowl with the grated yucca root. there is no real order. I started with the sugar and coconut milk then the eggs and about 2/3 of the coconut cream. Remember to save about 1/3 of the coconut cream for the topping later. Lastly I added about a teaspoon of vanilla extract. Mix all the ingredients well and to an even consistency. Next take the bowl and cook it in the microwave at 3 minute intervals stirring at each stop. As the mixture thickens decease time making sure not to burn it to the bowl. I usually go 3 mins stir, 3 mins stir, 2 mins stir, 1.5 mins stir, 1.5 mins stir and by then the mixture has thickened up a bit. This step can be bypassed but it helps decrease the oven cooking time. Once the mixture has thickened move it to a greased baking dish.

Step 3: Baking and Adding the Topping

Bake the mixture in the oven at 325F for about 20 minutes then take it out and add the remaining cononut cream to the top of the mixture along with some additional coconut(just enough to cover the top). Place it back into the oven and increase the temperature up to 375F and cook until the top is a golden brown. Once fully cooked remove and let cool.

Step 4: Enjoy!

This cake taste good warm, room temperature or cold. The yucca plant is an interesting ingredient to cook with and this cassava cake is my favorite way to cook it up. I hope everyone enjoys this sweet Instructable!

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    4 Discussions


    5 years ago on Introduction

    The receipt and the sign at the store said Yucca, looked it up online and there is a lot of debate over what is the right spelling. Yucca on Wiki says not edible while on other sites is it. Yuca may be the correct spelling but its translation to English has it mislabeled as Yucca all over the place. Another name for this cake depending on where it is made is Tapioca cake. All said it is still delicious!


    5 years ago on Introduction

    Yucca is a plant that may or may not be edible. Now cassava or tapioca is an edible root known in Spanish as yuca, mandioca or tapioca.