Cake Indokarido


  • 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


  • 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.

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