Enyucado or cassava and coconut cake

Today´s recipe is another Panamanian classic. The enyucado is a sweet treat very popular on the Caribbean coast of Panama and Colombia.

Its main ingredient is the cassava (or yuca), which is also used to prepare carimañolas and other Panamanian dishes.

Enyucado, like many typical recipes of our countries, has uncertain origins and the recipes are passed down from generation to generation. Today’s version I did as directed by my mom (who was here for the holidays) and she learned it from her mother, my dear Mama Elsa.

As with many other recipes in this blog, with its publication I hope that they don’t fall into oblivion and that people keep these wonderful traditions alive, and not only in Panama!

Ingredients

• 2 cups grated fresh cassava
• 2 cups grated coconut
• 2 cups of sugar
• 2 tsp aniseed
• 1 teaspoon salt

Optional ingredients

• 1/4 Margarine
• 1 cup grated white national cheese (from Panama)
• 1 lemon wedge, grated

Directions

Preheat oven to 180 ° C (350 ° F).

Greased and floured a rectangular pyrex  of about 12 inches (30 cm)

Mix all ingredients and pour in the mold, making sure it is well distributed.

Bake until golden brown and it starts to separate from the edges, about 45 minutes – 1 hour.

Note: If you choose to add the optional ingredients, after mixing all the ingredients place them over medium heat until the margarine is melted. Then pour into the pyrex and bake as directed.

Enjoy!