Preheat the oven to 180°C and grease a rectangular pan with butter and wheat flour.
In a blender, beat the cassava, eggs, milk, coconut milk, sugar and butter until you obtain a smooth and homogeneous dough.
Add the grated coconut and baking powder and mix gently with a spoon or spatula.
Pour the batter into the pan and smooth the surface with a spatula.
Bake for about 40 minutes or until the cake is golden and firm to the touch.
Remove from the oven and let cool slightly before unmolding and cutting into pieces.
This recipe yields approximately 15 servings and can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
ADVERTISEMENT
