Coconut yogurt cake with lemon soak

A delicious cupcake on yogurt with coconut and lemon is an excellent example of the perfect homemade cake! The cupcake turns out juicy and soft due to impregnation with lemon syrup, which also gives the cupcake a pleasant sourness that sets off the sweetness.

Ingredients

• Yogurt - 100 g
• Butter - 100 g
• Eggs - 2 pcs.
• Sugar - 130 g
• Coconut flakes - 3 tbsp. spoons
• Lemon (zest) - 1 pc.
• Flour - 170 g
• Baking powder - 1 teaspoon
• Vanillin - 1 pinch
• For syrup:
• Lemon (juice) - 1 pc.
• Sugar - 3 tbsp. spoons
• For topping the cake (optional):
• Powdered sugar - to taste

Directions

1. Prepare the necessary ingredients.
2. Remove the yogurt, eggs, and butter from the refrigerator 30 minutes before you start making the cake.
3. Sift flour (a little more than a glass with a capacity of 250 ml) with baking powder.
4. Preheat the oven to 180 degrees.
5. Beat soft butter with a mixer into a fluffy cream, this will take about 1 minute.
6. Pour sugar into the whipped butter.
7. Beat the butter and sugar for another 1-2 minutes, until the sugar crystals dissolve.
8. Then, without stopping beating, add two eggs one at a time to the butter cream.
9. Pour coconut flakes into the resulting dough base and pour in natural yogurt.
10. Stir the dough until smooth at low speeds of the mixer.
11. Wash the lemon, wipe it dry and remove the zest from it with a fine grater.
12. Pour the lemon zest into the dough base.
13. Pour the flour sifted with baking powder here.
14. Knead the dough.
15. Pour the batter into a round cake pan with a hole in the middle. Send the form to the oven preheated to 180 degrees and bake the coconut muffin for 35-40 minutes.
16. Prepare the lemon syrup 5 minutes before the cake is finished baking. Cut the lemon from which you peeled the zest in half and squeeze out the juice.
17. Strain the lemon juice through a strainer to get rid of the seeds and pulp. Pour sugar and vanillin (or vanilla sugar) into lemon juice.
18. Now heat the lemon juice in the microwave or over low heat until the sugar dissolves.
19. Remove the finished cake from the oven.
20. Without removing the cake from the mold, use a wooden skewer to make frequent deep punctures in it.
21. Drizzle the lemon syrup over the cake; while the cake is hot, it will absorb the syrup like a sponge.
22. Let the cake stand for 10 minutes, then transfer it to a plate. Leave the cake to cool completely.
23. Sprinkle the top of the cooled cake with powdered sugar, if desired.
24. Coconut cake on yogurt, with lemon soak, ready.
25. It remains to cut it and serve as a dessert.
26. Bon appetit!