Servings: 20-25 pcs | Prep Time: 20 min | Cooking Time: 30-35 min



2 cups flour

5 eggs

1½ cup sugar

1 cup shredded coconut

500 grams yogurt (about 2 cups)

¾ cup oil or butter

¼ cup chopped Paramount nuts (optional)

1 teaspoon vanilla essence

1 tablespoon lemon juice

2 teaspoons baking powder

1 cup water



measuring cups, spoons and fork

2 medium size bowls

1 baking tray

1 medium saucepan



  1. Wash your hands with soap and water, and have your kitchen gear ready to start baking
  2. Pre-heat oven to 350° F.
  3. In deep bowl beat eggs and sugar.
  4. In a separate bowl, beat yogurt until it is smooth and creamy. Add it to eggs and sugar mixture.
  5. Slowly add oil to the mixture and blend it evenly in the batter.
  6. In a separate bowl mix flour, baking powder and shredded coconut.
  7. Then add all dry ingredients to the batter and mix it well.
  8. Spread this mixture evenly onto a greased baking tray.
  9. Bake for 30-35 minutes until it is completely done. Cool it and set it aside.
  10. In a medium saucepan, bring sugar, lemon and water to a boil until syrup thickens.
  11. Use a fork to gently poke holes in the top of the cake and pour this syrup evenly over the cake and let it soak through it.
  12. Sprinkle nuts.