Traditional Brazilian Raw Cassava Coconut Cake

Separate the egg yolks from the egg whites

Beat the egg whites with the baking powder until stiff peaks form

Set the beaten egg whites aside

In a blender, blend the egg yolks with sugar, butter, and milk until combined

Add the coconut and grated cassava to the blender and blend until a homogeneous batter is obtained

Place the batter in a bowl and gently fold in the beaten egg whites

Grease and flour a baking pan

Pour the batter into the prepared baking pan

Bake in a preheated oven at 180°C for 40 to 45 minutes or until the cake is firm and golden

Remove the cake from the oven

Let the cake cool completely before unmolding to prevent it from breaking

Serve with tea or coffee