Cassava and coconut cake (bolo de mandioca com coco)

Instructions

1. Preheat the oven to 175 °C and grease a 24 cm tin.
2. Grate the cassava finely and squeeze it firmly in a clean tea towel.
3. In a bowl, beat the eggs with the sugar and vanilla until the mixture turns pale.
4. Add the cassava, 150 g of grated coconut, the coconut milk, the oil and the pinch of salt, then mix.
5. Fold in the baking powder and mix until you have a smooth, moist batter.
6. Pour into the tin and sprinkle the top with the rest of the coconut if you're using it.
7. Bake for 50 to 55 minutes, until the top is golden and the centre feels firm.
8. Let it rest for 15 minutes before turning out, and serve warm or cold.