Coconut Cake Recipe

Ingredients
185 grams of softened butter in pieces
1 cup of extra fine sugar plus 1 additional tablespoon
1 cup of grated coconut plus 2 additional tablespoons
½ cup of natural yogurt
2 teaspoons of vanilla essence
3 eggs, slightly beaten
1 and ½ cups of all-purpose flour
1/3 cup of cornstarch

Preparation time: 15 minutes
Baking time: 55 minutes

Preparation

Preheat the oven at a moderate temperature of 180 degrees C. Grease a rectangular 23 by 13 by 7 centimeter in diameter mold with melted butter or oil. Cover the base and the walls with wax paper.
Put the butter, 1 cup of sugar, 1 cup of grated coconut, the natural yogurt, the vanilla essence, and the eggs in a bowl and beat it a little until all the ingredients are mixed. Sift the flour and the cornstarch and add them into the mixture. Beat it with an electric mixer on low for 1 minute or until the mixture is homogenous and creamy.
Very carefully put the mixture in a mold with the help of a metal spoon and smoothen out the surface with a spatula. Mix the rest of the grated coconut and the sugar and then sprinkle it over the cake mixture. Bake the cake for 55 minutes or until when poking the center of the cake with a wooden pick it comes out clean. Cover the cake slightly with a sheet of aluminum foil during the last 15 minutes of baking to avoid the coconut from darkening too much. Let the cake sit for 5 minutes once done. Then put it over a metal rack and allow it to cool.

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