Brazillian Food

In a medium, heavy saucepan, dissolve the sugar in the water, then heat over medium-high heat until the syrup reaches the "thread stage" (temperature 225F-235F on candy thermometer, or until the syrup drips from spoon, forming soft threads in cold water). Remove from heat, add the butter and salt, and let cool completely.

Preheat oven to 350F.

Beat the egg whites to the "soft peak" stage, then gently beat in the yolks, one at a time, until you have a consistent mass. Fold in the flour, 1/2 cup at a time, alternating with the coconut milk and the grated cheese. Finally, fold in the cooled syrup.

Generously butter a ring-shaped cake pan, and dust with flour. Pour the batter into the pan, place in a preheated oven, and cook for approximately 50 minutes to one hour, or until a toothpick inserted in the cake comes out clean.

Let cool completely, then unmold and serve.