08 Dec 2017 250 gr unsalted butter, 1 cup sugar, 4 large eggs, 1 teaspoon vanilla extract, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ¾ cup strained full fat yogurt, 2 cups of coconut flakes
For the syrup:
¾ cups sugar, ¾ cups water, 1 teaspoon lemon juice
Preheat oven at 175°C.
Prepare the syrup by mixing the sugar, water and lemon juice in a small pot. When they boil together, lower the heat and let them on the stove for five more minutes. Remove from the stove put it aside to cool down.
Spread butter and flour on a baking form (choose one with a hole in the middle). Put the flour, baking powder, baking soda and salt in a bowl. Add in the mixer bowl, butter and sugar and mix for two minutes. Add the eggs one by one while mixing well. Add the vanilla extract.
Add 3 spoons of flour in the mixture and mix it again. Add the yogurt and the remaining flour. Mix until all ingredients have successfully mixed together. Add the coconut and mix with a spatula. Place the mixture in an oven pot and cook in the pre-heated oven for 45 minutes.
Remove the cake from the oven and leave it on the kitchen counter for 5 minutes. Then remove the cake from the form and place into a serving platter. Use a cooking brush to spread the syrup on the cake. Then spread extra coconut flakes on the cake.
- Leave the cake to cool down for at least 2 hours before cutting and serving it.
