250 g (2 cups) all-purpose flour3 eggs1/2 cup (100 g) sugar200 g (3/4 cup) plain yogurt150 ml (2/3 cup) sunflower oil100 g (1 cup) shredded coconutLemon zest to taste
Preparation
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.