Delicious coconut cake with sour cream

If you like coconut, you’ll love these cuts. They are beautifully soft and the top filling creates a great contrast to the sweet sponge cake with its slight acidity. I made mine in a smaller baking dish (20*30) if you want to make a large baking dish, make double the quantity. Use a 250ml cup to measure the quantity.

Ingredients:

3 eggs
1/2 cup sugar
1/2 cup oil (sunflower)
1 cup flour (plain or semi-coarse)
1 cup grated coconut
1/2 packet baking powder
1 packet (200g) coconut yoghurt (high fat Greek yoghurt if you can’t find it)
1 packet (200g) sour cream
1 packet (250g) mascarpone cheese
5 tbsp icing sugar
1 cup coconut (+1 cup for garnish)

Procedure:

Beat the eggs with the sugar until frothy. Add the oil and beat until fluffy and frothy.
Add sifted flour, baking powder as well as coconut and work into a smooth batter.
Line a baking tin with baking paper and pour the batter into it.
Bake at 160C for 30-35 minutes until golden. Remove from the oven and leave to cool.
Meanwhile, prepare the filling. For this, mix together the coconut yoghurt, sour cream, mascarpone and sugar in a bowl. When everything is combined, add more coconut and stir to combine.
Spread the filling over the cooled dough and fold in. Sprinkle the top of the cake with more coconut, or sprinkle with pistachios or dried strawberries. Serve immediately.