Coconut Yogurt Cake

Cake Batter Preheat the oven to 350°F (175°C) and grease a cake pan.

2.In a large bowl, mix the flour, sugar, baking powder, and salt.

3.In a separate bowl, whisk together the coconut yogurt, vegetable oil, eggs, and vanilla extract until well combined.

4.Gradually add the wet ingredients to the dry ingredients and mix until smooth. Fold in the shredded coconut.

Baking Pour the batter into the cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool.

Topping In a small saucepan, melt the butter and sugar, then stir in the shredded coconut until well coated.

7.Spread the coconut topping over the cooled cake and serve.