Coconut and rum yogurt cake recipe

Ingredients

1 plain yogurt 125 g the container will serve as a measure

4 whole eggs

1 pot of brown sugar

2 cups of flour

1 cornstarch container

1 jar of shredded coconut

1 baking powder

1 jar of oil

5 dark rum

powdered sugar for dusting

Directions

Preheat the oven to 180 degrees on setting 6. Lightly butter and flour a cake, loaf, or bundt pan, whichever you prefer.

Empty the yogurt into a bowl. Wash the container. Add the brown sugar to the yogurt and mix, then gradually incorporate the beaten whole eggs, followed by the flour, baking powder, and cornstarch to obtain a homogeneous mixture. Add the oil, mix well, and incorporate the shredded coconut and dark rum into the batter.

Pour the mixture into the mold. Slide into a medium oven for about 35 minutes. Unmold the cake once removed from the oven and place it on a cooling rack to let it cool. Sprinkle with powdered sugar.

To finish, a fresh fruit salad, chocolate sauce, and whipped cream can accompany the cake. Ideal for tea or coffee time.

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Coconut and rum yogurt cake recipe