Creamy Cassava Cake

Mixture

1

Peel and grate the cassava root. Reserve

In a bowl, beat the butter and grated cassava until smooth

Add the eggs and beat well

Add the grated cassava, yeast, and heavy cream

Mix well

2

Preheat oven to medium temperature

Grease the mold with butter, place the mixture in it, and bake for 30 minutes or until golden brown

Remove from oven and let cool before unmolding

Cobertura

In a saucepan, combine the grated cassava and water over low heat, stirring constantly until caramelized

Add the shredded coconut and mix well, cooking for an additional 2 minutes

Remove from heat and pour over the cake when serving.