Summary

Ingredients

For the dough:

• 2 cups flour
• 1 cup sugar
• 1 tablespoon tartar baking powder
• 4 tablespoon desiccated coconut
• 1 cup soy yogurt (yogurt alternative). neutral
• 1 cup cooking oil, neutral, e.g. rapeseed oil

To sprinkle:

• 1 cup desiccated coconut
• 0.5 ½ cup sugar
• 1 bag vanilla sugar

For the cast:

• 1 cup canned coconut milk, only the solid portion

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Instructions

1. A beaker for 200 ml is used as the unit of measurement.
2. Put the flour, sugar, baking powder and the 4 tablespoon desiccated coconut in a bowl. Add the soy yogurt and oil. Mix with the electric whisk to form a dough. Put in a baking pan.
3. I had a rectangular baking dish, about 24 x 20 cm, which was lined with baking paper. For a 26 springform pan, I would use one and a half times the amount of dough.
4. Then put the cup of desiccated coconut, half a cup of sugar and vanilla sugar in another bowl, mix well and sprinkle evenly on the dough.
5. Bake in the preheated oven at 180 ° C top / bottom heat for 25 - 30 minutes. The desiccated coconut should be browned, but not too dark.
6. Pour 1 cup of canned coconut milk over the cake immediately after baking. If you only use the solid portion of the coconut milk, the cake tastes even creamier.
7. To keep the solid part of the coconut milk, the can is chilled in the refrigerator for several hours. Open the can, pour off the watery part - you can use it for smoothies. Heat the solid portion a little and liquefy it so that it can be poured over the cake.
8. Let the cake cool completely in the tin.