Golden Yuca-And-Coconut Cake

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1 3/4 pounds yuca, peeled and finely grated (about 3 cups; see Note)

3/4 cup plus 2 tablespoons finely grated fresh or frozen coconut (from 1 small coconut)

1 1/2 cups coarsely shredded queso blanco or Monterey Jack cheese (about 7 1/2 ounces)

3/4 cup unsweetened coconut milk

3/4 cup plus 2 tablespoons sugar

2 teaspoons anise seeds, lightly crushed

1/4 teaspoon kosher salt

1 1/2 tablespoons unsalted butter, melted

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