Ingredientes
Iogurte de aroma: 1 (+/- 125 gr)
Açúcar: 2 caixas de iogurte (+/- 245 gr)
Farinha: 1 caixa de iogurte (+/- 90 gr)
Coco ralado: 3 caixas de iogurte (+/- 150 gr)
Óleo: ½ caixa de iogurte (+/- 0,05 dl)
Ovos: 3
Limão: raspa da casca de ½ limão
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Margarina: q.b.
Pão ralado: q.b.
Preparação
Bate-se o óleo com o açúcar, o iogurte, a raspa de limão e as gemas e, quando tudo estiver muito bem batido, deita-se a farinha e o coco ralado, aos poucos, batendo sempre. No fim junta-se as claras batidas em castelo.
Vai ao forno numa forma untada de margarina e polvilhada com pão ralado.
Pode servir simples, ou revestir com chocolate e polvilhar de coco. Na receita da fotografia, parti 150 gr de chocolate de culinária aos pedaços e derreti em banho-maria, juntando 100 gr de açúcar em pó e uma colher de sopa de óleo. Revesti o bolo com o creme ainda quente, pois solidifica rapidamente e polvilhei de coco ralado.
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COCONUT AND YOGURT CAKE
Ingredients
Flavour yogurt: 1 (+/- 125 gr)
Sugar: 2 yogurt boxes (+/- 245 gr)
Flour: 1 yogurt box (+/- 90 gr)
Grated coconut: 3 yogurt boxes (+/- 150 gr)
Cooking oil: ½ yogurt box (+/- 0,05 dl)
Eggs: 3
Lemon: half, grated zest
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Margarine: as much as is needed
Grated bread: as much as is needed
Preparation
Mix the oil, sugar, yogurt, grated lemon zest and egg yolks and whisk well. Slowly add the flour and the grated coconut, little by little, always mixing. Finally add the whisked egg whites.
Grease a pan with margarine and coat with grated bread and bake.
Grease a tube pan with margarine and coat with grated bread and bake for, more or less, 40 minutes.
May be served simple or coated with chocolate and sprinkled with grated coconut. In the photography recipe I melted pieces of cooking chocolate (150 gr) in a water bath, adding 100 gr of powdered sugar and a tablespoon of cooking oil. Coat the cake with the hot sauce, because it solidifies quickly, and sprinkle with grated coconut.
