Enyucado (Colombian Style Cassava Cake)

This post is also available in Spanish

Enyucado is a traditional recipe from The Atlantic coast of Colombia. It is a cake made with shredded yuca, cheese, coconut and star anis seeds and is sweet with a wonderful texture.

I receive a lot e-mails from my readers asking me when I will be writing about certain favorite traditional Colombian recipes and this Enyucado is one of them. So, here is the recipe everyone. It was really easy to make and absolutely delicious. I hope you enjoy it.



  • 3 cups shredded yuca or cassava
  • 11/2 cups queso fresco, grated
  • 1 cup sugar
  • 1 tablespoon butter, melted
  • 3/4 cup grated coconut
  • 1 cup coconut milk
  • 1 teaspoon ground star anis


  1. Preheat the oven to 400F.
  2. In a large bowl place all the ingredients and mix well.
  3. Place the mixture in a buttered baking dish and bake for about 45 to 50 minutes or until golden browned. Let cool, cut into squares and serve.
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  1. says

    Yet another amazing recipe that I must try out! (I’d better get started soon) I’ve had Filipino and Vietnamese cassava cakes and love them both; I know that I will love Enyucado, too, especially with the queso. Can I use frozen shredded cassava for this?

  2. says

    This sounds delicious and not difficult – and I love that you say it’s ok to use frozen yuca/cassava…because it is! I have some left over from my recipe for Nicaragua today and I may just try making this. Thanks Erica.

  3. Pilar says

    As a Colombian from the Caribbean coast (where Enyucado is from), I can say that you don’t have to use Star Anise if you don’t have any. Regular anise is fine, actually it is more common to use regular Anise than Star Anise, which I guess must be very tasty too.
    Erica, do you have the recipe for Pastel de Yuca? Its like our Costeño (from the Colombian Caribbean coast) version of Shepherds Pie.

    • Erica says

      Hi Pilar- I ate Pastel de yuca at a friend’s house in Cartagena 12 years ago! I have to call her for the recipe.

      Thank you so much for your comments. I love all the suggestions you usually give me and my readers 😉 if you have any good recipes, just send them to me and I will try and publish them.

  4. says

    I’ve never had anything like this, but it looks amazing! I love the different textures — the smooth inside and the crispy outside…perfection!

  5. Anonymous says

    Que ganas me están entrando de salir a comprar una yuca.
    Que bueno que tiene que estar!!
    Me apunto la receta.
    Un beso.

  6. says

    although i’m unfamiliar with both yucca and cassava, the very presence of coconut makes this appealing to me. i also think the mouthfeel must be out of this world!

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  8. Erika says

    I know Anise is a main seasoning, but I hate Anise do you have a suggestion as what and if I could switch it up with?


  9. bmenina says

    My garndmother used to make enyucado, i never learned how to,Ijust remember the wonderful texture and special star amise flavor. She used to add fruit or raisins to hers, can you tell me how to do it. Thanks, I’ll make it at once, how wonderful to have your recipe, and bring back those happy, carefree days.

  10. Alexandra Vargas-Zaad says

    Erica que delicia yo no sabia que la receta fuera tan sencilla. Me acuerdo que en mi casa lo hacian pero siempre me parecia que llevaba mucho trabajo. Voy a probar la receta y te cuento. El enyucado es una verdadera delicia tropical que es muy unica. Me encantan tambien las recetas de los aguacates rellenos de camarones. Por casualidad no tienes la receta del arroz de plato maduro? Es espectacular.
    Saludos y me encanta tu website!!!

  11. Adriana says


    Can I substitute condensed milk for the sugar?

    Also, I have a question about the yuca. Do I use frozen yuca and defrost then shred? Or, do I use fresh yuca, peel it and then shred? I’ve never worked with fresh yuca so not sure.

    Lastly, the coconut. I will look for fresh coconut but if I cannot find can I use unsweetened dry shredded coconut?

    I plan to make this to surprise a friend of mine who is from Baranquilla. He requested anything “Colombiano” for our 4th of July celebration..go figure!! I think he’s homesick for Colombian food!! As I would be, too.

    • Erica says

      Adriana- I didn’t use condensed milk in this dish, but you can try it.
      You can use frozen or fresh yuca.
      You don’t have to use fresh coconut. Packaged unsweetened coconut is fine.

  12. Tina Belcher says

    This looks scrumptious!! Do I have to cook the yucca before shredding it? or Do I shred the yucca raw? Thanks

  13. Sonrisa says

    Hi Erica,
    This recipe looks great. Im not sure if anyone asked this yet, but is it possible to not use the queso fresco? My family is Dairy free. If there is a good alternative let me know, Thanks!


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