Cassave and coconut cake

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  1. Preheat the oven to 180º C. Grease a baking tin of 20 cm diameter.
  2. You can take fresh cassava root or frozen grated cassava. When you take grated you can continue with step 4.
  3. Wash and peel the cassava root. Place it in water for 2 hours. Finely grate it and then pass through a blender or a food processor for 1 minute. The texture resembles riccotta cheese afterwards.
  4. Put the grated cassava in a sieve and squeeze out any excess liquid with a spatula. Then add all ingredients and mix until well mixed.
  5. Put the cassava mass in the greased baking pan and bake in the oven for 45-55 minutes. Let it cool and then cut into cubes of 3x3 cm.
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