Coconut Yoghurt Bundt cake

Name: Coconut Yoghurt Bundt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1 1/2 Cup (150 g each) whole milk yoghurt; 2 1/2 (175 g each) Cup of sugar; 1 pinch Salt; 1 package Vanillin sugar; 6 Eggs (size M); 1 1/2 (à 220 ml) Cup of oil; 1 (120 g) beaker flour; 2 (150 g each) Mug of common wheat Semolina; 1 (65 g) cup + 1 tablespoon grated coconut; 1 package Baking Powder; 125 ml fresh squeezed lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1 1/2 Cup (150 g each) whole milk yoghurt
2 1/2 (175 g each) Cup of sugar
1 pinch Salt
1 package Vanillin sugar
6 Eggs (size M)
1 1/2 (à 220 ml) Cup of oil
1 (120 g) beaker flour
2 (150 g each) Mug of common wheat Semolina
1 (65 g) cup + 1 tablespoon grated coconut
1 package Baking Powder
125 ml fresh squeezed lemon juice
7-10 Tbsp Fat and flour

Directions

1
Pour yoghurt into a bowl. Wash the yoghurt cup and dry well. Fill 1 1/2 cup of sugar, salt, vanillin sugar and eggs into a bowl. Whip until thick and creamy with the whisk of the hand mixer. Add oil and yoghurt and stir in
2
Mix flour, semolina, 1 cup of grated coconut and baking powder, add and stir well. Pour the dough into a greased, flour-spread ring cake mould (2.6 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes
3
Remove from the oven, let it cool on a cake rack for about 20 minutes, turn it over, put it back into the mould. Prick several times with a shish kebab skewer. Meanwhile bring 1 cup of sugar and lemon juice to the boil, simmer for 2-3 minutes. Slowly and evenly run over the cake and soak it. Leave to cool in the mould for about 1 hour
4
Turn out of the mould and let it cool down on a grid. Serve sprinkled with 1 tbsp. grated coconut
5
waiting time approx. 3 hours