Enyucado (Colombian Style Cassava Cake)

Jan 23, 2010 · Modified: Feb 13, 2023 by Erica Dinho · 59 Comments

Enyucado is a traditional Colombian dessert made with shredded yuca, cheese and anise. It's popular in the Atlantic coast of the country.

What is Enyucado?

It is a traditional recipe from The Atlantic coast of Colombia. It is a cake made with shredded yuca, cheese, coconut and star anise 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.

Enyucado Recipe (Colombian Style Cassava Cake)

Erica Dinho

5 from 58 votes

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Prep Time 10

Cook Time 50

Total Time 1

Course Side Dish

Cuisine Colombian

Servings servings

Calories 776 kcal

Ingredients

3 cups shredded yuca or cassava
11/2 cups queso fresco grated
1 cup sugar
1 tablespoon butter melted
¾ cup grated coconut
1 cup coconut milk
1 teaspoon ground star anis

Instructions

Preheat the oven to 400F.
In a large bowl place all the ingredients and mix well.
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.

Notes

*If I want this cake to be more special, I drizzle sweetened condensed milk over the cake before serving and it's delicious.

*You can also served enyucado as an appetizer or side dish with seafood.

Nutrition

Calories: 776kcalCarbohydrates: 80gProtein: 23gFat: 42gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 866mgPotassium: 580mgFiber: 4gSugar: 39gVitamin A: 921IUVitamin C: 22mgCalcium: 668mgIron: 2mg

Keyword colombian enyucado, Colombian Food, enyucado, enyucado recipe, receta enyucado

Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!

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Plantain Cake

Plantains with Syrup

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About Erica Dinho

My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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Comments

Joanne

January 24, 2010 at 9:09 am

Oh my this is absolutely to-die for! I am definitely making this soon. Coconut and cassava! Two of my favorite things.

Reply
Erica

January 24, 2010 at 8:19 am

Thank you all for the comments!

Reply
Sophie

January 24, 2010 at 6:52 am

Waw !!! I have never seen this recipe before,...this is surely a must try, Erica!!

Very apart & intersting flavours!

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Erika from The Pastry Chef At Home

January 24, 2010 at 2:20 am

I had no idea you could make cake with yuca. Delicioso!

Reply
Kim

January 24, 2010 at 12:07 am

Wow - this is a quick and easy recipe. It looks pretty with the star anise atop!

Reply
Pilar

January 23, 2010 at 8:26 pm

Hi,
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.

Reply
- Erica
  
  January 23, 2010 at 8:46 pm
  
  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.
  
  Reply
Lyndsey

January 23, 2010 at 6:44 pm

What an interesting recipe. I really want to try it. It looks amazing!

Reply
Joan Nova

January 23, 2010 at 6:12 pm

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.

Reply
Devon

January 23, 2010 at 6:02 pm

Had you ever made Enyucado before you received all of those requests? If this was your first attempt, it came out really beautiful.

Reply
- Erica
  
  January 23, 2010 at 7:18 pm
  
  Devon- It was the first time. Thank you!
  
  Reply
Velva

January 23, 2010 at 5:31 pm

Erica, this looks delicious. The cake looks extra moist (almost wet) and sweet. I bet this is sooooooo good.

Reply
Christine @ Fresh Local and Best

January 23, 2010 at 4:47 pm

This looks like a wonderful dessert!

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Ivy

January 23, 2010 at 4:10 pm

Yuca is another ingredient we don't get in Greece but still it looks great and I am sure I would love it.

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Gloria

January 23, 2010 at 3:38 pm

This look absolutely amazing Erica!!! me encnata! besoos gloria

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Erica

January 23, 2010 at 1:59 pm

Tangled Noodle- Yes, you can use frozen cassava.

Reply
Tangled Noodle

January 23, 2010 at 1:55 pm

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?

Reply
- Crystal
  
  July 26, 2020 at 11:12 pm
  
  This is very similar to the Filipino cassava cake. We add cheese and condensed milk to make it sweeter
  
  Reply
  - Jenny Jimenez
    
    August 17, 2020 at 5:44 pm
    
    What type of cheese and how much of it, did you add? Thank you Jenny
- maria
  
  July 27, 2020 at 4:04 pm
  
  yes, absolutely. I made mine using frozen cassava and it was divine!!
  
  Reply
Angie@Angie's Recipes

January 23, 2010 at 1:44 pm

I have never had enyucado before. It looks so inviting!

Reply