By Melissa Pette

This week we delight the vegetarian readers who have asked me for a meatless recipe. 

Cassava cake is a favorite traditional Tico moist cake. Cassava is a root vegetable also known as yuca. It is commonly sold as a dessert in specialty coffee shops. It is a very popular dish in Costa Rica, where it is commonly served during gatherings and special occasions.

Here’s a really easy cassava cake recipe with a rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time. So, let's go to the kitchen!

The easy-to-find ingredients in Costa Rica are:

For the cake.

• 1 pack (16 oz) frozen, grated cassava.
• 1 cup dry coconut.
• 3/4 can (1 can is 14 oz) condensed milk.
• 3/4 can (1 can is 12.05 fl oz) evaporated milk.
• 3/4 can (1 can is 13.5 fl oz) coconut milk.
• 5 tablespoons sugar.
• 2 egg yolks.

For the custard topping.

• 1/4 can of condensed milk.
• 1/4 can of evaporated milk.
• 1/4 can of coconut milk.
• 2 egg yolks.
• 1 tablespoon flour dissolved in 2 tablespoons milk.

First, grease the pan or baking dish with butter and set aside.

In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.

Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.

After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until it turns golden brown.

This is a perfect post-meal dessert, get your coffee and enjoy!

Have a Pura Vida weekend!

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Everyone is invited to share their recipes with a horizontal photo of the dish by emailing  food@amcostarica.com. More delightful recipes can be found on the AM Costa Rica Food page.