Quindão de Yayá

Preheat oven to 350°F (175°C). Grease a round mold or baking dish with the 1 tablespoon of butter, coating the bottom and sides evenly.

Combine the 9 egg yolks and 3 whole eggs in a large mixing bowl. Beat vigorously with an electric mixer or whisk until the mixture becomes light, pale, and fluffy, about 3-4 minutes.

Gradually add the sugar to the egg mixture while continuing to beat until fully incorporated and the mixture reaches a ribbon-like consistency.

Fold in the melted butter gently with a spatula until just combined, being careful not to deflate the egg mixture.

Fold in the grated coconut (about 2 1/2 cups) in two additions, stirring gently until evenly distributed throughout the batter.

Fold in the raisins carefully, distributing them evenly throughout the mixture.

Pour the batter into the prepared mold, smoothing the top with a spatula.

Bake in the preheated 350°F oven for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove from the oven and allow the quindão to cool in the mold for about 10 minutes before turning out onto a serving plate.

Serve warm or at room temperature, cut into portions.