Serves: 12
Total Calories: 336
Mix coconut, sugar, and corn meal together with the table cream. Add beaten egg yolks.
In a separate bowl, beat egg whites until stiff. Fold into the coconut mixture.
Pour into a greased casserole dish and bake at a 475 degrees oven for 20 min. Turn down the heat to 400 degrees and bake another 40 min.
Serve warm or cool directly out of the casserole dish.
This Coconut Cake recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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