Coastal Enyucado: Cassava and Coconut Sheet Cake

Why You’ll Love This Recipe

• Classic Caribbean flavor: cassava and coconut sweetened with panela and perfumed with anise.
• Simple pantry-friendly batter—no mixer needed.
• Tender, sliceable squares with a caramelized top and moist, chewy crumb.
• Perfect make-ahead treat that tastes best at room temperature.

Grocery List

• Produce: 2–3 medium yuca/cassava roots (to yield ~900 g grated)
• Dairy: Unsalted butter (or use coconut oil from pantry)
• Pantry: Panela (or piloncillo), unsweetened shredded coconut, canned full-fat coconut milk, eggs, anise seeds, baking powder, fine sea salt, parchment paper

Full Ingredients

Panela Syrup

• 200 g panela (panela/piloncillo), grated or finely chopped (about 1 packed cup grated)
• 1/2 cup (120 ml) water

Enyucado Batter

• 900 g yuca/cassava, peeled, woody core removed, finely grated (about 6 packed cups)
• 160 g unsweetened finely shredded coconut (about 2 cups)
• 1 cup (240 ml) full-fat coconut milk
• 2 large eggs
• 4 tbsp unsalted butter, melted (56 g) or refined coconut oil (50 g)
• 1 1/2 tsp anise seeds, lightly crushed
• 1 tsp baking powder
• 1/2 tsp fine sea salt

For the Pan

• 1 tbsp butter or neutral oil, for greasing
• Parchment paper

For Finishing

• 2 tbsp grated panela
• 2 tbsp unsweetened shredded coconut

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 350°F (175°C) with a rack in the center. Grease a 9×13-inch (23×33 cm) baking pan and line it with a parchment sling that overhangs the long sides for easy removal. Lightly grease the parchment as well.

Step 2: Make the panela syrup

In a small saucepan, combine the grated panela and water. Bring to a gentle simmer over medium heat, stirring until the panela fully dissolves, 3–5 minutes. Remove from heat and let cool for 5 minutes—you want it warm, not boiling, before adding to the batter.

Step 3: Prep and grate the cassava

Peel the yuca thickly to remove the brown skin and pinkish layer beneath. Split lengthwise and remove the tough, fibrous core. Finely grate using the small holes of a box grater or a food processor with a fine shredding disc. Gather the grated yuca in a clean kitchen towel and squeeze out excess liquid until just damp; do not wring completely dry—the natural moisture helps with a tender crumb. Measure 900 g (about 6 packed cups).

Note: Do not eat raw cassava. Proper cooking deactivates natural compounds; handle and cook as directed.

Step 4: Bloom the anise and mix the liquids

Melt the butter (or warm the coconut oil) until just fluid. Stir in the anise seeds and let sit 1 minute to bloom their aroma. In a large bowl, whisk the eggs and coconut milk until smooth, then whisk in the warm anise-infused butter/oil and any aromatic seeds left in the pan.

Step 5: Make the batter

Add the grated yuca, shredded coconut, baking powder, and salt to the bowl. Pour in the warm panela syrup and stir with a sturdy spatula until everything is evenly combined and no dry pockets remain. The batter will be thick and slightly glossy.

Step 6: Bake until golden and set

Scrape the batter into the prepared pan and smooth the top. Sprinkle evenly with 2 tablespoons grated panela and 2 tablespoons shredded coconut. Bake 50–55 minutes, until the top is deep golden, the edges are caramelized, and the center is set. A toothpick inserted near the center should come out with moist crumbs (not wet batter); internal temp will be about 200°F (93°C).

Step 7: Cool, slice, and serve

Cool in the pan on a rack for at least 30 minutes—this sets the starches for clean slices. Lift out using the parchment and cut into 16 squares. Enjoy at room temperature; the flavor blooms as it rests.

Pro Tips

• Short on time? Use frozen yuca rallada (grated cassava) from Latin markets. Thaw completely and squeeze out excess liquid to reach about 900 g.
• Texture control: Squeeze the grated yuca just until damp. Too dry = crumbly; too wet = gummy center.
• Amplify aroma by lightly crushing anise seeds with the back of a spoon before blooming in warm butter or oil.
• Pan choice matters: A metal 9×13 helps caramelize the edges more than glass or ceramic.
• For super clean edges, chill the baked enyucado 20–30 minutes after it reaches room temp, then slice and let squares warm back up.

Variations

• Cheese-topped: Crumble 4 oz (115 g) queso costeño or feta over the batter before baking for a lightly salty counterpoint.
• Citrus-anise: Add the finely grated zest of 1 orange or lime to the batter and 1 tbsp dark rum to the panela syrup.
• Raisin or pineapple: Fold in 1/2 cup raisins (soaked and drained) or 1/2 cup small diced fresh pineapple for pockets of sweetness.

Storage & Make-Ahead

Cool completely, then store squares airtight at room temperature for up to 2 days, or refrigerate up to 5 days. Freeze well-wrapped for up to 2 months; thaw overnight in the fridge and refresh in a 300°F (150°C) oven for 8–10 minutes. To prep ahead, grate cassava up to 1 day early and keep submerged in cold water in the fridge; drain and squeeze well before using.

Nutrition (per serving)

Approximate per square: 280 calories; 14 g fat; 37 g carbohydrates; 3 g protein; 3 g fiber; 16 g sugars; 170 mg sodium. Nutrition will vary with butter vs. coconut oil and exact moisture content of cassava.