Ingredients:

• 1 cup Flour
• 1 cup Semolina
• 1 cup Butter
• 1 cup Sugar
• 1 cup Natural Life Coconut
• 200g of yogurt
• 4 eggs
• 20g of Natural Life baking powder
• 2 sachets vanilla sugar
• 1 large lemon (zest)
• For the syrup:
• 3 glasses of water
• 2 glasses of sugar
• lemon peel

Instructions:

• In a mixer, beat the butter with the sugar at high speed for 5 to 6 minutes until it softens and becomes creamy.
• Add the yolks one by one allowing the mixture to absorb them.
• Add the yogurt, zest, vanilla, baking powder and coconut, while you keep mixing the batter.
• In the meantime, beat the egg whites. Lower the speed of the mixer and successively add the egg whites, flour and semolina to the bowl.
• Pour into a very well buttered 30 cm round pan.
• Bake at 170°C, in a preheated oven for about 40’.
• As soon as you take it out of the oven, while the cake is still hot, cut it into pieces with a knife and pour the hot syrup over it carefully with a spoon.
• Sprinkle with the coconut.
• For the syrup:
• Boil the ingredients for 5 to 6 minutes.