150 gr zucchero
60 gr cocco grattugiato disidratato
40 gr di burro
1 bustina lievito San Martino
1 pizzico sale
1 vasetto di yogurt al cocco
150 gr flour by Molino Chiavazza
150 gr granular sugar
60 gr grated desiccated coconut flour
2 whole eggs
40 gr butter
1 pack of baking powder by San Martino
1 pinch of salt
1 coconut yogurt cup
Melt the butter in a double boiler and let it cool.
Beat the eggs with the sugar and salt to form a fluffy compound.
Add yogurt, flour, grated coconut, butter and finally the yeast.
Mix well all the ingredients until smooth mixture.
Pour the batter into a 24 cm round cake tin lined with greaseproof paper.
Bake in preheated oven at 350°F for 40/45 minutes, then do the toothpick test inserted in the centre comes out clean. Let the cake cool.
Combine the honey with warm water and spread on the surface of the cake evenly.
Then sprinkle the grated coconut on the top.