Coconut Cake with Whipped Cream

Ingredients

• 6 eggs
• 1½ cups plain yogurt
• 2 cups oil
• 2 cups all-purpose flour
• 3 cups shredded coconut
• 2 tablespoons baking powder
• a dash of vanilla
• juice of half a lemon or orange
• 2 cups sugar
• Recipe and method for coconut cake from a friend and cook on Shou Tabkhin Alyawm:
• Hanadi Al-Ayas
• Click Hanadi's name to visit her page and discover her tasty recipes
• For more of Hanadi's delicious recipes try Halawa Cheesecake

Method

1. Put the eggs and vanilla in a bowl and beat with an electric mixer, then add the sugar gradually and continue beating.
2. When the mixture turns white, add the oil and beat; then add lemon or orange juice and yogurt and beat.
3. Gradually add the flour mixed with the baking powder and fold; finally add the shredded coconut and mix well.
4. Grease a cake pan with oil or butter or use baking paper and pour in the batter.
5. Tap the pan on a flat surface to remove air pockets from the batter so no gaps remain.
6. Bake the cake in an oven at 180°C until cooked.
7. Decorate the coconut cake with whipped cream and shredded coconut... you can also cut it horizontally into two layers and fill with cream and canned fruit.
8. Refrigerate the cake until the cream sets and the cake is cold for better flavor.
9. Hanadi Al-Ayas
10. For more of Hanadi's tasty recipes, here is cheesecake with halawa.