Monday, August 15, 2011
This dessert is for coconut lovers. Before taking a bite from it, you can get the smell of coconut first:)
•1 cup of granulated sugar
•1/2 cup of vegetable oil
•1 cup of thick plain yogurt
•1+1/2 cups of extra shredded coconut
•1 cups of all purpose flour
•zest of 1 lemon
•1/2 tsp of vanilla sugar
•1/2 tsp of baking powder
•2+1/2 cups of granulated sugar
•3 cups of water
•juice of 1/2 lemon
For the syrup; take 2 + 1/2cups of sugar, and 3 cups of water in a medium pot. Bring it to the boil over medium heat. Boil for ten minutes. Add juice of 1/2 lemon into the pot and boil for another 3 minutes. Turn the heat off. Set a side.
Preheat the oven 350 F.
Sift flour, vanilla sugar, and baking soda together in a bowl.
Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add yogurt, vegetable oil,and lemon zest, coconut whisking consistently.
Add sifted flour, vanilla sugar, and baking soda to the bowl and mix thoroughly.
Pour into 13 17-inch rectangular pyrex and bake until it is golden brown, approximately 50 minutes.
Take the cake from oven. Let it cool for 5 minutes and spoon cold syrup over the cake.
Decorate it with coconut. Serve it when it is cool.