Cake of yoghurt and coconut
Instructions
Eliminate the dark skin of coconut, cut into chunks and chop in the mixer.
Add the yogurt, blend for 1 minute and add the other ingredients.
Pour the batter into 2 small plum-cake molds lined with special paper and bake in the oven already warm to 160 degrees for 1 hour.
Serve the sweet cold.
Ingredients and dosing for 6 persons
- 1 jar of yoghurt (125 g pots)
- 120 g of fresh coconut
- 170 g of sugar
- 3 eggs
- 100 g of butter
- 60 g of potato starch
- 120 g of flour
- 1 sachet of yeast