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Fresh yucca (about 8 inches long, 1-1/2 inches in diameter)
2/3 stick of butter
1 can condensed milk
1 can coconut milk
1 egg (beaten)
Young coconut (if desired)
Grate yucca (finely) then in a ceramic baking pan, mix together all the ingredients but using only 2/3 can condensed milk. Set aside the remaining 1/3.
Bake at 350 degrees for 45-50 minutes. You may test readiness using a toothpick. Once cooked, take out and evenly pour remaining 1/3 can condensed milk over the cake.
Broil at high heat for about 5 to 7 minutes to brown and burn the topping. During the last 3 minutes, constantly check how the topping is turning, ensuring that topping is burnt just enough. Take out from the oven and let cool until the topping settles.
Melanie Q Suzara is a retired official of the United Nations. To keep up with her growing family, she has taken up home cooking in the last couple of years.
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