Coconut Cake

Crack the eggs and separate the whites from the yolks, placing them in a bowl

Beat the yolks with all other ingredients except the sugar, in a blender

While blending (about 10 minutes), preheat the oven and grease a 30x45 cm form

Pour the blended mixture into the greased form and bake in a preheated oven

Cook at high temperature until the mass is consistent

To test, balance the form or poke the mass with a fork

If it doesn't come out wet, the cake is good

Remove the form from the oven and let the mass cool for about 15 minutes

While the mass cools, beat the whites in a snowlike consistency

Add the sugar gradually, then beat again

Spread the beaten whites over the cake

Place it back in the oven until golden brown

At this moment, there's no problem opening the oven door

Look occasionally to see if the topping browns

Don't let it pass the point; the topping should neither be too nor too little browned

The correct moment to remove from the oven is when a suitable melon-like suspiration appears

Serve the cake chilled.