100g of Refined Sugar
60ml of Oil
125g of Strawberry Yogurt
1 Packet of Vanilla Flan Mix (50g)
2 Cups of Sifted Wheat Flour (240ml Cup)
½ Cup of Warm Water
1 Tablespoon of Baking Powder
50ml of Milk
50ml of Condensed Milk
Grated Coconut to Taste
In a bowl, add the eggs and the refined sugar, mix until combined, add the oil and the strawberry yogurt, mix again.
Next, add the vanilla flan mix and gradually add the sifted wheat flour, keep mixing.
Once you’ve done that, add the warm water and mix until combined.
Finally, add the baking powder and mix gently.
Transfer this batter to a 20cm diameter round baking pan with removable bottom greased with margarine and wheat flour.
Take to a preheated oven at 180°C (356°F) and bake for 30 minutes.
Wait for the cake to cool down before unmolding it.
Drizzle the cake with a mixture of milk and condensed milk and spread well.
Top the cake with grated coconut to taste.