COCONUT CAKE by Irene

Coconut sponge cake recipe with chocolate topping 

INGREDIENTS:

-1 lemon yogurt, use the empty container for the rest of the ingredients
-1 yogurt container of sunflower oil
-2 yogurt containers of sugar
-3 yogurt containers of flour
-3 eggs
-1 pouch of baking powder
-100gr of grated coconut
-A tablet of milk chocolate to melt
-Whipping cream

METHOD: 

Pour the eggs with the sugar into the blender´s blowl.. Programme for about 4 minutes in the number 2 power. Then add sunflower oil and mix with the other ingredients, next add the yogurt and blend again.
Mix the flour with the baking powder and sift it all over the previous mixture. Programme the blender  5 more minutes. Then, add the coconut and move slowly untill everything is well mixed.
Pour into a mold and after in the oven at 170 degrees for 45 minutes.
Stick with a stick until it  will come out clean and then raise the temperature to 180 degrees for 10 or 15 minutes more.
Leave it to cool to add the chocolate.
Put the chopped chocolate in a bowl and add a dash of cream,microwave it for a few minutes until the chocolate is melted, if it is too thick to pour , add more cream.
Pour the chocolate on the cake when ready. 🍫 🍫 🎂😀😊

Yummy and tasty!