Yuca-Coconut Cake (Enyucado)

• 2 pounds fresh yuca (cassava), peeled and very finely grated (about 3 1/2 cups)
• 4 ounces queso fresco or reduced-fat Monterey Jack cheese, shredded (about 1 cup)
• 1 cup grated fresh coconut
• 3/4 cup sugar
• 3/4 cup light coconut milk
• 1 tablespoon butter, melted
• 2 teaspoons aniseed, crushed
• 1 teaspoon vanilla extract
• Dash of salt
• Cooking spray

1. Preheat oven to 350u0b0. Place a 10-inch cast-iron skillet in oven 10 minutes.
2. Combine first 9 ingredients in a large bowl, stirring well.
3. Coat preheated pan with cooking spray; pour yuca mixture in pan, spreading evenly. Bake at 350u0b0 for 2 hours or until cake feels a little spongy when pressed and top is crisp. Cool on a wire rack 10 minutes.
4. Run a knife around edge of skillet to loosen cake. Cut into 8 wedges. Serve warm. Store cake tightly covered in refrigerator up to 4 days.

fresh yuca, queso fresco, coconut, sugar, light coconut milk, butter, vanilla, salt, cooking spray

Taken from www.myrecipes.com/recipe/yuca-coconut-cake (may not work)