Mint-Coconut Cake

INGREDIENTS

• yogurt – 5.3 oz (150 g)
• oil – 1/2 cup (125 ml)
• mint syrup – 1/2 cup (125 ml)
• eggs – 3 pcs.
• sugar – 7 oz (200 g)
• flour – 10.5 oz (300 g)
• coconut shavings – 1.8 oz (50 g)
• baking powder – 1 packet (1 tbsp)
• FOR DECORATION
• dark chocolate – 3.5 oz (100 g)
• butter – 1 lump

HOW TO COOK

In a large bowl, beat the flour, baking powder and coconut flakes. In another bowl, put the sugar, add the eggs, oil, mint syrup and yogurt. Beat for 5 minutes with a wire whisk.

To the liquid mixture, add the dry mixture in portions, while stirring with a spoon. Homogenize the mixture well.

Line a detachable cake tin 9.5″ (24 cm) with baking paper. Pour the sponge cake mix and level it out.

The cake can also be made in muffin tins. Bake at 340°F (170°C) in a preheated oven with a fan for about 25 minutes. Remove the baked cake and cool it on a wire rack.

Melt the chocolate in a water bath with a lump of butter. Fill a piping bag and decorate it.

The cake has a soft and juicy texture and a pleasantly refreshing and wonderful taste!

Source tastycraze/com