Colombian Yuca Cake

Colombian yuca cake, or “pastel de yuca,” is the kind of dessert that surprises you with every bite. It’s soft, slightly chewy, buttery, and fragrant with coconut. The texture sits somewhere between a flan and a pound cake—dense yet tender, with a natural sweetness that makes you want just one more slice. If you’re craving something different from your usual cakes, this tropical delight is going to win you over.

Behind the Recipe

I first discovered yuca cake during a visit to Colombia, in a small coastal café where the aroma of baked coconut filled the air. The first bite was unforgettable—creamy, moist, and full of flavor, with that subtle stretch that only yuca can give. It reminded me of the kind of cakes that taste like home even when you’re far away. Since then, this has become one of my favorite comfort desserts to bake when I want something simple but special.

Recipe Origin or Trivia

Yuca, also known as cassava or manioc, is a root that has been a staple across South America for centuries. In Colombia, it’s used in both savory and sweet dishes, and this cake is one of the most loved versions. The combination of grated yuca, coconut, and rich dairy ingredients makes it both rustic and indulgent. Traditionally baked for celebrations, it’s enjoyed warm or cold and often paired with coffee. Its slightly chewy texture and sweet tropical flavor are what make it unique in Latin American cuisine.

Why You’ll Love Colombian Yuca Cake

This dessert is comforting, unique, and perfect for every occasion. Here’s why you’ll love it:

Versatile: Delicious warm or chilled, perfect for dessert or tea time.
Budget-Friendly: Made with simple, affordable ingredients.
Quick and Easy: Just blend, pour, and bake—no fancy steps required.
Customizable: Add spices, citrus zest, or raisins for a personal touch.
Crowd-Pleasing: A great dessert for sharing, with universal appeal.
Make-Ahead Friendly: Keeps beautifully for days, even improves in flavor.
Great for Leftovers: The texture stays moist and tender even after refrigerating.

Chef’s Pro Tips for Perfect Results

These little tricks make all the difference in getting that perfect yuca cake texture:

1. Use finely grated yuca: It ensures a smooth, even batter without lumps.
2. Drain excess moisture: Yuca can release water—squeeze lightly before mixing.
3. Don’t overbake: The cake should be just set in the center for the best texture.
4. Blend ingredients well: Smooth batter equals silky results.
5. Add a hint of spice: A pinch of cinnamon or anise elevates the aroma.

Kitchen Tools You’ll Need

Nothing fancy needed—just a few reliable tools:

Mixing bowl: For combining the ingredients.
Blender or food processor: To mix yuca, coconut, and wet ingredients smoothly.
Spatula: For scraping and folding the batter.
Baking dish: Any medium-sized dish works, greased and lined if needed.
Grater: If you’re starting with fresh yuca.

Ingredients in Colombian Yuca Cake

Every ingredient plays a role in achieving that perfect creamy and chewy balance.

1. Yuca: 450g, peeled and grated. The star of the cake, giving its distinct chewy texture.
2. Dried Coconut: 150g. Adds tropical flavor and slight crunch.
3. Eggs: 2 large. Help bind the mixture and add richness.
4. Evaporated Milk or Coconut Milk: 150g. Adds moisture and creaminess.
5. Caster Sugar: 280g. Sweetens and caramelizes slightly during baking.
6. Butter: 75g, melted. Brings richness and flavor.
7. Cream Cheese: 160g. Adds a creamy, tangy note that balances the sweetness.
8. Vanilla or Aniseeds (Optional): 1 tsp. For aroma and depth of flavor.

Ingredient Substitutions

You can adapt this recipe easily based on what you have.

Yuca: Frozen grated yuca works perfectly if fresh isn’t available.
Dried Coconut: Substitute with shredded fresh coconut for extra moisture.
Evaporated Milk: Use coconut milk or regular milk for a lighter version.
Butter: Margarine or coconut oil for a dairy-free option.
Cream Cheese: Use mascarpone or thick Greek yogurt.
Vanilla or Aniseeds: Swap for a little ground cinnamon or almond extract.

Ingredient Spotlight

Yuca (Cassava): A naturally gluten-free root with a subtle sweetness and unique texture that gives the cake its chewy, creamy interior.
Coconut: Adds tropical flavor and richness, tying all the ingredients together with a nutty aroma.

Instructions for Making Colombian Yuca Cake

This cake comes together quickly and bakes into a golden, aromatic treat. Here’s how to make it step-by-step:

1. Preheat Your Equipment:
Preheat your oven to 180°C (350°F) and grease a medium baking dish or line it with parchment paper.

2. Combine Ingredients:
In a blender, combine the grated yuca, dried coconut, eggs, milk, sugar, butter, cream cheese, and vanilla (or anise). Blend until smooth and creamy.

3. Prepare Your Cooking Vessel:
Pour the batter into the greased baking dish. Use a spatula to spread it evenly.

4. Assemble the Dish:
Optional: sprinkle a bit of dried coconut on top for a toasted finish.

5. Cook to Perfection:
Bake for 45–50 minutes, or until the top is golden and the center is just set.

6. Finishing Touches:
Let it cool for at least 20 minutes before slicing to help the texture set.

7. Serve and Enjoy:
Serve warm or at room temperature, with a dusting of coconut or a drizzle of condensed milk.

Texture & Flavor Secrets

The magic of this cake is in its balance: chewy, tender, and creamy. The yuca gives a custard-like consistency, while the butter and cream cheese create richness. The dried coconut adds bite and fragrance, and if you use anise, you’ll get a warm, aromatic depth in every slice.

Cooking Tips & Tricks

• Use room-temperature ingredients for even blending.
• Blend well: A smooth batter ensures even texture.
• Let it rest before cutting: It firms up as it cools.
• Add a sprinkle of coconut on top before baking for a toasted crust.

What to Avoid

Avoid these simple mistakes for a perfect cake every time:

• Overbaking: Leads to a dry, rubbery texture.
• Not draining yuca: Too much moisture can make the cake soggy.
• Skipping cream cheese: It’s key for the signature creamy taste.

Nutrition Facts

Servings: 8
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This cake stores beautifully. You can bake it a day ahead and refrigerate it covered. It keeps for up to 4 days in the fridge or 1 month frozen. Reheat slices in the microwave for 20 seconds or serve cold for a denser texture.

How to Serve Colombian Yuca Cake

Serve warm with a sprinkle of shredded coconut or a drizzle of sweetened condensed milk. It pairs perfectly with coffee or tropical fruit on the side. You can also serve it with ice cream for a more indulgent dessert.

Creative Leftover Transformations

• Yuca Cake Trifles: Layer slices with whipped cream and fruit.
• Toasted Yuca Squares: Toast leftover slices in butter for breakfast.
• Mini Cupcake Bites: Re-bake small pieces in a muffin tin for party snacks.

Additional Tips

• Blend the batter thoroughly for an even crumb.
• Add lime zest or rum essence for a Caribbean twist.
• Bake in a water bath for a smoother, flan-like texture.

Make It a Showstopper

Top the cooled cake with a thin layer of condensed milk or coconut glaze. Sprinkle with toasted coconut for texture. Serve on a wooden board or white ceramic platter to show off the golden color and glossy finish.

Variations to Try

• Coconut Cream Yuca Cake: Use all coconut milk for a richer flavor.
• Spiced Yuca Cake: Add cinnamon or nutmeg for warmth.
• Cheese Lover’s Version: Mix in extra grated cheese for a savory twist.
• Mini Yuca Muffins: Bake in muffin tins for bite-sized treats.
• Tropical Mix: Add pineapple or passion fruit puree to the batter.

FAQ’s

Q1: Can I use frozen grated yuca?
A1: Yes, just thaw and squeeze out excess water before blending.

Q2: Can I make this dairy-free?
A2: Yes, substitute butter and cream cheese with coconut oil and dairy-free cream cheese.

Q3: Is this cake gluten-free?
A3: Absolutely, yuca is naturally gluten-free.

Q4: Can I reduce the sugar?
A4: You can cut it to 200g for a less sweet version.

Q5: Can I use fresh coconut?
A5: Yes, but reduce the milk slightly since fresh coconut adds moisture.

Q6: What texture should it have?
A6: Soft, slightly chewy, and moist—like a cross between flan and cake.

Q7: Can I make it ahead?
A7: Yes, it tastes even better the next day.

Q8: Can I freeze it?
A8: Yes, slice and wrap tightly before freezing.

Q9: Can I bake it in muffin tins?
A9: Yes, just reduce the baking time to 25–30 minutes.

Q10: What’s the best topping?
A10: Toasted coconut or a drizzle of condensed milk adds the perfect touch.

Conclusion

Colombian yuca cake is sweet, comforting, and a little bit tropical—everything you want in a dessert that feels both homemade and special. With its chewy texture and coconut aroma, it’s one of those recipes that brings people together around the table. Trust me, it’s worth every bite.

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