Incredibly Yum Coconut and Yogurt Cake Recipe
Ingredients
Directions
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the eggs and sugar.
- Add the oil, flour, yogurt, half the shredded coconut, and lemon zest.
- Grease a cake pan with butter and dust it with flour, then pour the batter into the pan.
- Bake for 40 minutes.
- Remove the cake while warm, and decorate with lemon zest and shredded coconut.
Adapted from a Recipe by: delirec.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
Yes, you can substitute all-purpose flour with a gluten-free flour blend. However, be sure to check that the blend contains xanthan gum or add it separately to help with the cake's structure.
Store the leftover coconut and yogurt cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
There are a few reasons your cake may not have risen: make sure your baking powder is fresh, avoid overmixing the batter as it can develop too much gluten, and ensure your oven was preheated properly. Additionally, check that you used the correct sizes for ingredients, especially eggs.
Recommended Drink Pairings
Grab your favorite crisp Vinho Verde or a cold Super Bock to enjoy with this classic dish!
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