INGREDIENTS:
2 eggs
100 g (3.5Oz) of sugar
125 grams (4.4Oz) apricot yoghurt
45 ml of sunflower oil
Half a cup (75 grams/ 2.6Oz) of grated coconuts
50 g (1.8Oz) of starch or corn starch
150 g (5.3Oz) of flour
2 tsp of yeast
INSTRUCTIONS:
1.In a bowl, add in 2 eggs, start mixing with the electric mixer then add the sugar.
2.Continuing to mix until the sugar and eggs are combined then, pour in the yoghurt, oil and begin to incorporate the starch and flour a little at a time.
3.Once the flour is mixed in, add baking powder and grated coconut then fold them in until all the coconuts are well dispersed in the cake batter.
4.Prepare the cake moulds or a loaf tin by greasing then lightly flouring then pans and pour the batter to about three-quarters full.
5.Bake the cake in 350 degrees Fahrenheit preheated oven (180C) for 20 minutes.
6.Once out of the oven top the cake with the remaining grated coconuts and let it cool a little and serve it.
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