Cassava Coconut Cake

• 4 cups shredded on a grater (cassava/yuca)
• 2 cups shredded parmesan cheese
• 2 cups sweet shredded coconut
• 1 1/2 cups sugar
• 2 tablespoons butter
• 1 cup milk
• 200 milliliters coconut milk
• 1 tablespoon baking power
• 4 eggs
• 1 pinch salt

1. Peel the skin off the roots by standing them on end.
2. It should be white with a little pink around the edge just under the skin.
3. Grate it on the medium grate.
4. You should have 4 cups.
5. In a Kitchen aid blender blend the cassava, sugar, salt, butter and blend with the paddle attachment.
6. Add the eggs, milk, coconut milk, grated cheese and grated coconut and blend until smooth.
7. Add the baking power and blend well.
8. Place the dough in a greased and floured pan.
9. Bake in a preheated oven at 350F for about 50 minutes or until a toothpick inserted comes out clean.

grater, parmesan cheese, sweet shredded coconut, sugar, butter, milk, milliliters coconut milk, baking power, eggs, salt

Taken from food52.com/recipes/37350-cassava-coconut-cake (may not work)