2 1/2 cups of grated yucca root (manioc)
2 cups of sugar
1 cup of butter or margarine
1 cup of shredded coconut
4 egg whites (only the whites are used)
2 tablespoons of active dry yeast
Topping made from burnt coconut
Small cup
3 tablespoons of sugar
1 tablespoon of butter or margarine
Cream
1 cup of butter or margarine
1 1/2 cups of sugar
Grated zest from 1 lime
1 egg white beaten to a snow-like consistency
2 1/2 cups of grated yucca root (manioc)
2 cups of sugar
1 cup of butter or margarine
1 cup of shredded coconut
4 egg whites (only the whites are used)
2 tablespoons of active dry yeast
Topping made from burnt coconut
Small cup
3 tablespoons of sugar
1 tablespoon of butter or margarine
Cream
1 cup of butter or margarine
1 1/2 cups of sugar
Grated zest from 1 lime
1 egg white beaten to a snow-like consistency
To make the cake, peel, wash, and dry the yucca root (manioc) with a cloth
Grate and reserve
Grate the coconut
Whisk together the butter or margarine and sugar
Add the egg whites one at a time and whisk very well
Combine the coconut and yucca root
Grease a 5 cm high mold with oil
Place the mixture in the mold and bake in a moderate oven, preheated, for 35 minutes
Let it cool down
Prepare the topping made from burnt coconut: grate the coconut and mix with butter or margarine and sugar; caramelize until golden brown
Let it cool down
To make the cream, whisk together the butter or margarine and sugar
Add the grated lime zest and whipped egg white in a flat dish
Then pour the cream and sprinkle with burnt coconut topping
In the experimental kitchen, we tested the warm cake without topping and it was also a delight.
