Delicious coconut cake — you won't get enough of it. Wonderful with instant coffee or tea.

4 eggs at room temperature

Vanilla

Lemon zest

1 1/2 cups sugar

1 medium tablespoon white vinegar

2 cups all-purpose flour

1 1/2 cups shredded coconut

1 tablespoon baking powder

Pinch of salt

1 cup yogurt

1/2 cup oil

For the top:

Shredded coconut

Beat the eggs with the vanilla and lemon zest for 2 minutes.
Add the sugar and continue beating. Add the vinegar while beating until the mixture turns white and becomes fluffy.
Sift the dry ingredients and mix in the shredded coconut. Set aside.
Add 1 cup of yogurt to the egg mixture along with the oil while beating.
Finally add the dry ingredients and beat until the batter is uniform.
Grease a Pyrex dish or any pan with a little oil or butter and dust it with flour.
Pour the coconut cake batter into the pan and generously sprinkle shredded coconut over the top.
Place the pan in a preheated oven at 180°C on the middle rack.
Bake until the cake rises and the surface turns golden.
Serve the cake cooled to room temperature.

Delicious Coconut Cake

Prep checklist